I love potato soup, so when I got married and my husband told me he would never eat potato soup I was very sad. I have found a recipe he likes though. Apparently his aversion is to the creamy variety. This is a favorite at our house. Tonight I made it with ham (about 2 cups cubed) instead of bacon because that's what I had.
- 6 thick slices of bacon
- 1 1/2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cubed potatoes
- 1/8 teaspoon cayenne pepper (I add this per serving so my kids will eat it)
- 1/2 cup shredded cheddar cheese
- salt to taste
Cook bacon until crisp in 3-qt saucepan. remove and drain well. Wipe pan thoroughly with paper towels. meanwhile, prepare vegetables. Add olive oil to saucepan (or use some of the bacon grease if you wish...I usually do just because it's already there.) Add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, 3-4 minutes. Add garlic.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, 10-15 minutes.
Stir in cheese, heat just until melted, do not boil. Chop bacon and add to soup. Serve immediately. Leftovers are good too.
