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See also Article: On the Side III


    ~ 6 slices bacon
    ~  Olive oil, as needed
    ~  ½ cup chopped onions
    ~  ½ cup chopped carrots
    ~  1 stalk celery, chopped
    ~  Salt to taste
    ~  4 cups chicken broth
    ~  4 cups potatoes, cubed
    ~  1/8 teaspoon cayenne pepper, or to taste
    ~  ½ cup grated cheddar cheese, optional


Cook the bacon until crisp, remove and drain well on paper towels. Set bacon aside.

Add the olive oil to 3-quart saucepan and sauté the onions, carrots, and celery with salt until the onion is soft but not brown, about 3-4 minutes.

Stir in the chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.

Stir in cheese, heating just until melted; do not boil.

Chop the bacon, add to the soup and serve.

This recipe comes from



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