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. |