Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 10 min
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Cook whole bacon strips slowly over low heat in a large soup pot until almost all fat is rendered out, or omit bacon and melt butter. Add diced onion, salt and pepper and cook, stirring occasionally, until soft, about 5 minutes. Add chicken stock, bay leaves and potato and simmer 20 minutes or until potato slices are soft. Meanwhile, finely chop chayote in a food processor.

Remove and discard bay leaves and bacon and add chopped chayote. Bring to a boil, return to a simmer, and cook, uncovered, until the chayote is soft, about 15 minutes.

Puree in a blender until smooth. Strain back into pot, pressing with a ladle to extract all juices. Add cream or half and half. Bring to a boil and remove from heat. Serve immediately with lime wedges.

IDEAS YOU'LL LOVE

Cream of Mushroom Soup

Recipe courtesy of Sara Moulton

Cream of Asparagus Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cream of Broccoli Soup

Split Pea with Ham Soup

Recipe courtesy of Food Network Kitchen

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Spicy Fajita Soup

Recipe courtesy of Sandra Lee

Cauliflower Soup

Recipe courtesy of Robert Irvine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking