Winter isn’t over just yet, at least not here in the States, so there’s still plenty of room for a warm, hearty soup in your meal plan. I recommend this recipe because every bite tastes like bacon thanks to using rendered bacon fat to saute the base veggies. Waste not, want not, right? Each serving is less than 400 calories but is sure to fill you up. Enjoy!
Bacon Cheddar Potato Soup
Per Serving = 356 Calories, 33.9g Carbs, 19.3g Fat, 14.1g Protein, 4.5g Fiber.
- 6 strips of bacon
- 1.5 tbsp of rendered bacon fat
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1 stalk celery, chopped
- 4 cups peeled and cubed potatoes
- 4 cups chicken stock
- 1/8 tsp cayenne pepper
- 1/2 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp chopped scallions (optional)
- 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.