Creamy Potato Soup with Crispy Bacon

1. 1

   In a 3-quart saucepan over medium-high heat, cook the bacon, turning now and then, until evenly browned and crisp, about 10 minutes. Transfer to a plate lined with paper towels to drain. Discard the bacon grease and thoroughly wipe the pan with a paper towel.

2. 2

   In the same saucepan, heat the olive oil over medium heat. Sauté the onion, carrots, and celery in the hot oil until the onion is soft but not browned, 3 to 4 minutes.

3. 3

   Stir in the broth, potatoes, and cayenne pepper; bring to a boil, then reduce the heat and simmer, covered, until the potatoes are tender, 10 to 15 minutes.

4. 4

   Stir in the cheese and heat just until melted; do not let it boil. Chop the bacon and add it to the soup. Season with salt and serve hot.

• Calories 188.6 kcal Moderate
• Protein 9.98 g Moderate
• Carbs 19.73 g Moderate
• Total Fat 8.29 g Moderate
• Saturated Fat 3.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 19.46 mg Moderate
• Sodium 906.33 mg High
• Fiber 2.19 g Low Source
• Sugar 1.34 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 176.74 mg Moderate
• Iron 0.81 mg Low Source
• Potassium 387.23 mg Low Source
• Vitamin A 1.92 mcg_rae Low Source
• Vitamin C 1.0 mg Low Source
• Vitamin D 0.12 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Celery
• Onions 🧅