This potato soup features sautéed onion, carrot, and celery cooked in chicken broth and mixed with cheese and crumbled bacon for a hearty winter dish.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
324 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 4
Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot.