Servings:
6
Total Time:
15 mins
Ingredients
-
5 slicesSmithfield Hickory Smoked Bacon, diced smallsee savings
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A few slices of crisp crumbled Smithfield Baconsee savings
-
1/2 cupdiced green onionssee savings
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1/4 cupinstant-blending floursee savings
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3 1/2 cupsiceberg lettuce, shreddedsee savings
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3 1/2 cupsfresh or canned chicken broth, heated to a simmersee savings
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2 tablespoonsbuttersee savings
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1 cupdiced fresh tomatoessee savings
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1/8 teaspoongrated fresh nutmegsee savings
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1/8 teaspoonground red peppersee savings
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1 cuphalf & halfsee savings
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1/4 cupmayonnaisesee savings
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1/4 cupsour creamsee savings
Directions
1.
Cook the bacon over medium heat in a 3-qt. pot until lightly browned. Add the onions then sprinkle the flour into the pot and stir it in until well mixed. Add the lettuce and saute for 2 minutes. Add the butter and stir until melted.
2.
Add the hot chicken broth, tomatoes, nutmeg, pepper, and the half & half. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes.
3.
Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of the mayonnaise mixture topped with crumbled bacon.
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