Bacon and Potato Soup

Onions, carrots, celery and potatoes are cooked in chicken broth before grated cheddar cheese and crumbled bacon are added to this hearty winter soup.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 324 Calories

Ingredients

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

Recipe 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.