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Bacon and Potato Soup


600g Henderson’s Middle Eye Bacon

2 teaspoons olive oil

1 brown onion, chopped

½ cup chopped carrots

1 stalk celery, chopped

4 cups low sodium chicken broth

4 cups potato, cubed

⅛ teaspoon cayenne pepper (optional)

½ cup shredded cheddar cheese

Salt to season


Step 1

Heat a pan on medium heat and cook bacon until golden brown.

Step 2

Prepare the vegetables. Add olive oil to a saucepan and add onion, carrot, and celery. Saute until onion is soft but not brown, about 3-4 minutes.

Step 3
Stir in chicken broth, potatoes, and cayenne pepper (optional). Bring to a boil then reduce heat, and simmer covered. 10-15 minutes or until potatoes are tender.

Step 4

Stir in cheese, cooking just until melted. Chop up the bacon and add to the soup. Adjust seasoning to taste by adding salt. Serve while hot.

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