Red Potato and Bacon Soup

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Do you like soup? Especially the hearty kind that sticks to your ribs?

Well, if you do … you should try this recipe.

It’s easy to make and doesn’t take too long … and Bonus … Leftovers!

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I have posted about this for years and I have made countless batches.

I want to take a moment from my usual posts about business, technology and other things that hit at least one of my Three A’s.

I typically make this in the winter time, but it’s great any time of the year.

Enjoy!

This is what it looks like in the bowl with cheese on top.

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Why Do Left-Overs Taste So Good?

Like a lot of great soups … this one is BETTER the next day.

This is the setup – a bowl of carrots and celery along with about 2x the amount of diced red potato's.

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A few things I’ve learned

Cheese

  • Add the cheese after putting into individual bowls.
  • Allow people to put in their own amount. If they like it cheesy … let ‘em go nuts.
  • The cheese type doesn’t matter, but mild cheddar seems to compliment the soup best

Cayenne Pepper

  • A little cayenne pepper goes a LONG way.
  • It’s easy to moderate with cheese, but some people don’t like super spicy soup

About The Bacon

  • Add the bacon last
  • Bacon Crumbles are OK (I know … blasphemy!)
  • Skipping Bacon is OK (if you must)

If you try it … let me know how it goes.

Full Disclosure:

This is NOT my recipe. I was looking for something a few years back and came across this one. I also found a few others, but I came back to this one as it is simple and it’s just good! Here it is in full and with the source link. Good Cooking!

http://allrecipes.com/recipe/13076/bacon-and-potato-soup/

Just in case you cannot get access to this post (or if they remove it) I’m posting all the ingredients and directions below.

Note: this is from allrecipes.com

  • 6 thick slices bacon
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1 stalk celery, chopped
  • 4 cups low fat, low sodium chicken broth
  • 4 cups cubed potatoes
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup shredded Cheddar cheese
  • 1/2 teaspoon kosher salt

Directions

  1. Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
  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 bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.

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Thanks for reading … and Good Cooking!

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linkedinportrait-1444 (1 third smaller) from 3000 to 2000Jeff is business advisor, mentor and community engagement expert. He brings over 20 years of Channel Sales, Partner Marketing and Alliance expertise to audiences around the world in speaking engagements and via his writing. He has worked for Microsoft, Kodak, and K2.

Connect with me on Twitter @jshuey

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He is a contributing author to Entrepreneur, Elite Daily, Yahoo, US News and to
the Personal Branding Blog with over 250 articles published.

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