Bacon and Potato Soup

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: 244 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 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.