4 Servings 35 min Cook
6 Strip Bacon
1 1/2 Tbsp Bacon Fat
1/2 Cup, chopped Onions
1/2 Cup chopped Carrots
1/2 Stalks, large (11 inches long) Celery
8 Cup Chicken Broth Soup
8 Cup, diced Potato
0 Tsp Cayenne Pepper
1/2 Cup, shredded Cheddar Cheese
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp chopped Scallions
Cook the bacon in a large soup pot until it reaches your desired level of crispiness.
Remove bacon from the pot to drain on paper towels.
Pour the bacon fat from the pot, reserving 1.
5 tablespoons.
Add the 1.
5 tablespoons of fat back into the pot on medium low heat.
Add the chopped carrots, onion and celery and saute until the onions are soft but not browned, approximately 3 to 5 minutes.
Stir in the chopped potatoes and saute for about a minute before adding in the chicken stock and pepper.
Bring everything to a boil, then cover, reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
Stir in cheese until just barely melted and remove from the heat.
Taste and season with salt if needed.
Chop and stir in the cooked bacon.
Top with chopped scallions, a dollop of sour cream or plain greek yogurt just before serving.
