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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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BACON AND POTATO SOUP This recipe came from an estate sale. I obtained it when I purchased the family collection from the Blake Estate in Dallas, Texas in 1988. Ingredients:
6 thick slices bacon |
1-1/2 teaspoons olive oil |
1/2 cup chopped white onion |
1/2 cup chopped carrots |
1 stalk celery chopped |
4 cups chicken broth |
4 cups cubed potatoes |
1/8 teaspoon cayenne pepper |
1/2 cup shredded cheddar cheese |
1/2 teaspoon kosher salt |
Directions:
1. Cook bacon until crisp in saucepan then remove and drain well on paper towels.
2. Discard bacon grease and wipe pan thoroughly with paper towel.
3. Meanwhile prepare vegetables then add olive oil to saucepan and add onion, carrot and celery.
4. Sauté until onion is soft but not brown about 4 minutes.
5. Stir in chicken broth, potatoes and pepper then bring to a boil.
6. Reduce heat and simmer covered until potatoes are tender about 15 minutes.
7. Stir in cheese heating just until melted but do not boil then chop bacon and add to soup.
8. Season with salt and serve immediately.
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