Bacon Cheddar Potato Soup

Ingredients

• Bacon

  Raw, cured pork

  6 strip or 72g

• Bacon fat

  Pork, cooked

  1 ½ tbsp or 23g

• Onions

  Raw

  ½ cup, chopped or 80g

• Carrots

  Raw

  ½ cup chopped or 64g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Chicken broth soup

  Low sodium, canned

  4 cup or 960g

• Potato

  Flesh and skin, raw

  4 cup, diced or 600g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Cheddar cheese

  ½ cup, shredded or 57g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. 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.
2. 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.
3. 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.
4. 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.

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