When a bowl of soup combines bacon, potatoes and cheese, it just has to be good. If you add in a few veggies, you could even say it’s healthy, right? Absolutely! Serve this warm bowl of deliciousness with some crusty garlic bread and a green salad and you are good to go.
- 10-12 thick slices bacon
- 1 chopped yellow onion
- 1 cup chopped carrots
- 4 stalks celery, chopped
- 4 cups low fat, low sodium chicken broth
- 3 lbs cubed potatoes
- 1/8 teaspoon cayenne pepper
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon kosher salt
Cook bacon until crisp in dutch oven, remove and drain well on paper towels. Discard bacon grease except for about 2 tbls.
Meanwhile, prepare vegetables. Add onion, carrot, and celery to pan as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 30 minutes.
Portion out a few ladels of soup and process in a blender until smooth. Add back into pot.
Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
Super easy and delicious. Kids usually love this too! Enjoy.