Sweet Pea Soup With Bacon Recipe

Ingredients

6

slices low-sodium bacon

1 1/2

cups refrigerated cooked diced potatoes with onions (from 20-oz bag)

1

carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)

1

bag (12 oz) frozen baby sweet peas

1/2

cup fat-free half-and-half

1/4

teaspoon freshly ground pepper

Preparation

In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in pan; discard excess drippings.

Cook potatoes in reserved bacon drippings over medium-high heat 5 minutes or until lightly browned. Add broth and peas. Heat to boiling; reduce heat to medium-low. Simmer uncovered 15 minutes. Remove from heat; cool slightly.

In blender, place 4 1/2 cups of the soup. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in half-and-half and pepper. Heat 4 minutes or until hot. Top individual servings with crumbled bacon.

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