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Bacon and Potato Soup Recipe

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This recipe for Bacon and Potato Soup, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Benevelli
Added: Thursday, December 28, 2006


6 thick slices bacon
1 ˝ tsp olive oil
˝ c chopped onion
˝ c chopped carrots
1 stalk celery, chopped
4 cups chicken broth (1 quart)
4 cups cubed potatoes
1/8 teaspoon cayenne pepper (optional)
˝ c shredded cheddar cheese
˝ teaspoon salt

1.Cook bacon until crisp in very large saucepan, remove and drain well on paper towels. Discard bacon grease.
2.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.
3.Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat and simmer, covered, until potatoes are tender, about 10-15 minutes.
4.Stir in cheese, heating just until melted—do not boil. Chop or crumble bacon and add to soup. Adjust seasoning to taste by adding salt. Serve at once.

Makes 5-6 cups (6 servings)




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