Creamy Potato Soup with Beer and Bacon

Prep Time 15

Cook Time 8

Total Time 8 15

Servings -10 servings

Calories 307kcal

Author Creative Culinary

8 cups Swanson® Organic Free-Range Chicken Stock
1 12- oz can of Pale Beer
3 pounds Yukon Gold potatoes peeled and chopped
1 medium-size onion chopped (about 1 1/2 cups)
4 garlic cloves minced
8 thyme sprigs
¼ cup Parmesan cheese I used a rind I had saved but without one I would add the cheese
1 teaspoon kosher salt
1 teaspoon black pepper
½ cup heavy cream
6 thick-cut bacon slices
1 lb about 6 cups baby spinach leaves

Combine the Swanson® Organic Free-Range Chicken Stock, beer, potatoes, onion, garlic, thyme sprigs, Parmesan, salt, and pepper in a 6-quart slow cooker. Cover and cook on LOW until vegetables are very soft, approximately 6-8 hours.
Remove and discard thyme sprigs. Add cream, and stir until combined.
Process soup using an immersion blender until smooth. (See notes for using a regular blender)
Just before serving, cook bacon in a non-stick skillet over medium heat until crisp, 6 to 8 minutes. Drain bacon using paper towels and reserve the drippings in pan.
Add the spinach to the skillet; increase heat to medium-high, and cook, stirring occasionally, until wilted and beginning to brown just around edges, about 3 minutes.
Crumble bacon. Serve soup topped with wilted spinach and bacon.

To use a counter-top blender:

Transfer the soup to a blender (do not fill more than halfway full) and remove the center piece of the blender lid to allow steam to escape.

Secure lid on blender, and place a clean towel over opening in lid. Process until smooth.

Repeat until all soup is smooth. Rewarm if necessary.