Servings | Prep Time | Cook Time |
---|---|---|
6 | 0 mins | 0 mins |
1. | Cook bacon until crisp. Remove and drain on paper towels. |
2. | Chop all the vegetables. |
3. | Add olive oil to the pan and add onion, carrot and celery as they are cut up. Sauté until onion is soft but not brown, about 3 to 4 minutes. |
4. | Stir in chicken broth, potatoes and pepper. Bring to boil, reduce heat and simmer covered until potatoes are tender, about 10 to15 minutes. |
5. | Stir in cheese and heat until just melted - do not boil. Chop bacon and add to soup. |
6. | Adjust seasoning to taste by adding salt if desired. Serve at once. |
There are 265 calories in 1 serving of Bacon and Potato Soup.
Calorie split: 40% fat, 42% carbs, 18% protein.
|
Serving Size | 1 serving |