Bacon and Potato Soup
Category: Soups recipes / Potato recipes
Ingredients
- 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
Directions
- Cook bacon in a 3-quart saucepan over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain on a paper towel-lined plate. Discard bacon grease and wipe the pan thoroughly with a paper towel.
- Heat olive oil in the same saucepan over medium heat. Sauté onion, carrots, and celery in hot oil until onion is soft but not brown, 3 to 4 minutes.
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Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.
-
Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.
Cooking Time:
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