Potato and Spinach Soup with Bacon and Jalapeño
Ingredients
- 3 strips bacon, diced
- 1 teaspoon butter
- 1 teaspoon reserved bacon grease
- 1/2 cup diced onion
- 1/2 large jalapeño, seeded and minced
- 1 pound potatoes peeled and chopped (I used Russet Idahos!)
- 5 to 6 cups homemade or low-sodium chicken broth
- 10 to 12 ounces fresh or thawed frozen spinach
- Sour cream or cream fraiche, for serving
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