Bacon and Potato Soup


  • 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

  • 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.

  • Source: Read Full Article