
Bacon and Potato Soup
Ingredients
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
Instructions
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.