Bacon and Potato Soup Recipe
- 6 thick slices bacon
- 1 ½ teaspoons olive oil
- ½ cup chopped onion
- ½ cup chopped carrots
- 1 stalk celery, chopped
- 4 cups low fat, low sodium chicken broth
- 4 cups cubed potatoes
- ⅛ teaspoon cayenne pepper
- ½ cup shredded Cheddar cheese
- ½ teaspoon kosher salt
step 1: Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
step 2: Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
step 3: Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
step 4: Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.