Bacon and Potato Soup

Ingrédients

• 6 thick slices bacon
• 1.5 teaspoons olive oil
• 0.5 cup chopped onion
• 0.5 cup chopped carrots
• 1 stalk celery, chopped
• 4 cups low fat, low sodium chicken broth
• 4 cups cubed potatoes
• 0.125 teaspoon cayenne pepper
• 0.5 cup shredded Cheddar cheese
• 0.5 teaspoon kosher salt

Nutrition

Étapes

1

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.

2

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.

3

Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes.

4

Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.

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Total

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Tags

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