Ingredients: 6 slices extra-lean bacon 1 1/2 teaspoons olive oil 1/2 cup chopped onions 1/2 cup chopped carrots 1 stalk celery, chopped 4 cups low-fat chicken broth 4 cups potatoes, cubed 1/8 teaspoon cayenne pepper, or to taste 1/2 cup grated cheddar cheese, optional 1/2 teaspoon kosher salt, optional
Directions: 1 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. 2 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. 3 Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes. 4 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. Makes 5 -6 cups
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