This potato soup is a delicious winter warmer.
Ingredients
- thick slices bacon: 6 piece
- ½ teaspoons olive oil: 1 piece
- onion: 0.5 cup (chopped)
- carrots: 0.5 cup (chopped)
- stalk celery: 1 piece (chopped)
- low-fat, low-sodium chicken broth: 4 cups
- potatoes: 4 cups (cubed)
- cayenne pepper: 0.125 tsp
- cheddar cheese: 0.5 cup (shredded)
- kosher salt: 0.5 tsp
Metric Conversion
Stages of cooking
-
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. Dotdash Meredith Food Studios
-
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. Dotdash Meredith Food Studios
-
Stir in broth, potatoes, and cayenne pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10 to 15 minutes. Dotdash Meredith Food Studios
-
Stir in cheese, heating just until melted; do not boil. Chop bacon and add to soup. Season with salt and serve hot. Dotdash Meredith Food Studios
