Bacon & Potato Soup
6 slices bacon
Olive oil, as needed
1/2 cup chopped onions
1/2 cup chopped carrots
1 stalk celery, chopped
Salt to taste
4 cups chicken broth
4 cups potatoes, cubed
1/8 teaspoon cayenne pepper, or to taste
1/2 cup grated cheddar cheese, optional
Cook the bacon until crisp, remove and drain well on paper towels. Set bacon aside. Add the olive oil to 3-quart saucepan and sauté the onions, carrots, and celery with salt until the onion is soft but not brown, about 3-4 minutes. Stir in the chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. Stir in cheese, heating just until melted; do not boil. Chop the bacon, add to the soup and serve. |
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