Despite the simple name this is a gourmet soup that is really easy to make. I would describe it as a hip friendly soup haha. I have been on a health kick lately and have managed to lose 10 pounds in the last 8 weeks whilst still eating all the yummy recipes you see here on my site, including this bacon and potato soup. I am a firm believer that a diet does NOT have to be torture rather just a good dose of balance and common sense. Anyway back to today’s soup. Every time I make this soup there is never a drop left. My husband and kids absolutely love it. Actually the last time I had a dinner party two people asked me for the recipe. If I could emphasize one thing it would be to drain your bacon properly. We really want to be using the least amount of fat as possible and draining and drying your bacon thoroughly ensures this. Serve this soup with a nice crusty fresh bread and your tummy will thank you.
- 6 thick slices bacon
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1 stalk celery, chopped
- 4 cups low fat, low sodium chicken broth
- 4 cups cubed potatoes
- 1/8 teaspoon cayenne pepper
- 1/2 cup shredded Cheddar cheese
- 1/2 teaspoon kosher salt
- Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
- Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery 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 10-15 minutes.
- 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.