Bacon And Potato Soup
6 servings
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
Instructions
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.
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