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Bacon and Potato Soup
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Creamy potato soup with savory bacon, veggies, and melted cheese in a rich chicken broth - a comforting winter favorite.
Ingredients:
  • 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 teaspoon kosher salt
Instructions:
  • Fry bacon in a 3-quart saucepan over medium-high heat, flipping occasionally, until perfectly golden and crispy, approximately 10 minutes. Place on paper towels to drain. Dispose of bacon fat and give the pan a thorough wipe with a paper towel.
  • In a heated saucepan, sauté onion, carrots, and celery in olive oil over medium heat until onion is softened but not browned, for about 3 to 4 minutes.
  • Add the broth, potatoes, and cayenne pepper to the pot. Bring the mixture to a boil, then lower the heat and simmer with the lid on until the potatoes are tender, which should take about 10 to 15 minutes.
  • Gently melt the cheese into the soup without boiling. Add chopped bacon and season with salt before serving piping hot.

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