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creamy bacon potato white bean soup

Cozy up and pretend it's chilly outside with this souped-up but utterly simple potato soup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Servings 8

Ingredients
  

  • 2 tbsp butter
  • 1/2 cup celery, diced (about 3-4 ribs)
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/4 cup all purpose flour
  • 2 lb gold potatoes, sliced into 1 inch pieces
  • 4 cups vegetable broth
  • 1 cup heavy whipping cream
  • 1 can white beans (cannellini, Great Northern, etc.), drained
  • 6 strips tofu or regular bacon, crumbled
  • crusty baguette, to serve

Instructions
 

  • Melt the butter in a large soup pot or Dutch oven over medium heat. Saute the onion and celery for 5-8 minutes until soft and fragrant. Stir in the garlic and Italian seasoning for 1 more minute, then whisk in the flour until no large clumps remain.
  • Stir in the potatoes, then pour in the vegetable broth and heavy cream. Season with a pinch of salt and pepper. Bring to a simmer and cook until the potatoes are fork tender, about 10-12 minutes. They should be easily pierced but not falling apart completely like the Earth itself.
  • Toss in the white beans and the bacon, stirring to combine. Taste and adjust salt and pepper as needed.
  • Divide into bowls and top with more bacon and fresh herbs, as desired. Serve with a fat hunk of crusty bread.

Notes

*Tofu bacon:
  • Drain and press a block of extra firm tofu to remove excess water for about 5-10 minutes. I make a homemade press by placing paper towels on a large plate, then the tofu, then more towels, another plate, and a skillet.
  • Preheat oven to 450 degrees and lightly grease a large baking sheet. Slice the tofu very thin (as thin as you can without breaking it) and place onto the baking sheet.
  • In a small bowl, whisk the soy sauce, maple syrup, smoked paprika, chili powder, and black pepper. Pour over the tofu and, using a basting brush, coat each slice. Flip, and brush the sauce over the opposite side. Let sit while the oven heats.
  • Bake for 20-25 minutes, flipping once halfway through baking time. Let cool on the baking sheet: the tofu will continue to crisp up.
Keyword fall, potato soup, potatoes, soup, tofu bacon, vegetarian, weeknight dinner, white beans