Bacon-Spinach Soup with Parmesan
- Prep Time 0:10
- Cook Time 0:25
- 2 Comments
This smoky, creamy, green soup is much more than the sum of its parts. Just a few strips of flavorful bacon transform a whopping 2 lbs of spinach into a decadent, addictive soup. Nutty Parmesan pulls it all together beautifully. Serve this with a salad and some crusty bread as an easy (but special) dinner.
- 4 strips thick-cut bacon, cut into 2” strips $2
- 1 medium onion, diced 0.50
- 2 cloves garlic, chopped Pantry
- 2 lbs fresh spinach, chopped $1.50
- 1 16-oz. can chicken broth $1.50
- 2/3 cup half-and-half $1.50 for a pint
- 1/2 cup grated Parmesan, divided $3.50 for 10 oz.
- salt and pepper to taste Pantry
Total Cost of Ingredients: $10.50
Heat a large, heavy-bottomed pot over medium-high heat. Add the bacon slices and cook for 2-3 minutes on each side, until brown. Remove 2 of the 2” strips and set aside (leave the rest in the pot). Add the onion and garlic and cook for 5-6 minutes, stirring occasionally, until very fragrant. Add the spinach and cook, stirring continuously, for 4-5 minutes, until it begins to wilt.
Add the chicken broth, stir well and cover pot. Cook, covered, for 15 minutes, until the spinach has broken down.
Puree mixture, using a blender, food processor until completely smooth and return to the pot (this can also be done directly in the pot, using an immersion blender). Stir in the half-and-half and cook for 10-12 minutes, stirring occasionally, until very creamy and thickened. Stir in 1/4 cup of the Parmesan and stir well. Season with salt and pepper to taste.
Crumble the reserved bacon pieces and set aside.
Ladle the soup into bowls and top with a few pinches of the reserved Parmesan and a sprinkle of the crumbled bacon. Serve immediately.