Bacon and Potato Soup

Ingredients

• thick slice sbacon
• 1/2 teaspoon solive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• stalk celery, chopped
• cup slow-fat, low-sodium chicken broth
• cup scubed potatoes
• 1/8 teaspoon cayenne pepper
• 1/2 cup shredded Cheddar cheese
• 1/2 teaspoon kosher salt

Instructions

1. 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
2. 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
3. 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
4. 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