Making Creamy Zucchini Bacon Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 servings

Ingredients:

• 1/3 cup chopped bacon
• 1 cup chopped onions
• 3 cups peeled and chopped zucchini
• 1 cup peeled and chopped potatoes
• 4 chopped garlic cloves
• 3 cups chicken stock
• 1 cup water
• salt and pepper to taste
• 1/3 cup chopped bacon for garnish

Steps:

1. Render 1/3 cup chopped bacon in a large pot over medium heat until browned.

 
2. Add onions, zucchini, potatoes, and garlic. Cook, stirring frequently, until lightly browned, about 4 minutes.

 
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3. Add stock and water and turn heat up to high. Bring to a boil, then reduce heat, cover and simmer for 20 minutes.

 
4. Turn off heat and allow soup to cool down a bit. Use a hand emersion blender (or transfer soup to blender) and puree until smooth.

 
5. Stir in salt and pepper to taste and allow soup to sit over very low heat to warm back up.

 
6. Quickly crisp up the rest of the bacon in pan over medium heat. Serve soup in bowls and top with some crisped bacon.

 
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Jess
Silver Post Medal for All Time! 267 Posts

May 9, 20190 found this helpful

Yum! I need to remember this one for late summer, when the zucchini is growing faster than we can eat it up. In fact, I may make this one of the weekly soups in August. :)