This Savory, Old-Fashioned Soup Is Like A Hug From Your Favorite Person
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Usually I make this exact recipe, but occasionally I omit some of the veggies or add even more.
I love adding rutabaga to this; it’s a little bit sweet and pairs perfectly with all the savory flavors. I always make sure I’m using low fat, low sodium broth but feel free to go with whatever tickles your fancy. Turkey bacon is also a great option, if you are trying to watch your figure. Or just omit the bacon and use vegetable broth, if you’d like a vegetarian version!
Ingredients
6 thick slices bacon
1 1/2 teaspoons Bertolli olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups Swanson low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
Instructions:
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.
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.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
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.
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Quick tip: This recipe makes about 6 servings.