| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 6 | - | - |
| 1. | Cook bacon until crisp. Remove and drain on paper towels. |
| 2. | Chop all the vegetables. |
| 3. | Add olive oil to the pan and add onion, carrot and celery as they are cut up. Sauté until onion is soft but not brown, about 3 to 4 minutes. |
| 4. | Stir in chicken broth, potatoes and pepper. Bring to boil, reduce heat and simmer covered until potatoes are tender, about 10 to15 minutes. |
| 5. | Stir in cheese and heat until just melted - do not boil. Chop bacon and add to soup. |
| 6. | Adjust seasoning to taste by adding salt if desired. Serve at once. |
|
There are 265 calories in 1 serving of Bacon and Potato Soup.
Calorie Breakdown: 40% fat, 42% carbs, 18% prot.
|
| Serving Size | per serve |
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