This rich soup brightens a cold, rainy…or snowy…day. Believe it or not, potatoes as well as tomatoes, were believed to be poisonous when they were introduced hundreds of years ago. Fun little fact, I think.
Yield: 6 servings
- 4 slices bacon, cut into pieces
- 1 tablespoon olive oil
- 2 stalks celery, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 3 tablespoons, all-purpose flour
- 2 16-oz can fat-free chicken broth
- 3 large potatoes, peeled and diced
- 1 16-oz packed processed cheese loaf (like Velveeta)
- 1 tsp hot sauce
- 1/2 tsp Worcestershire sauce
- 1 cup half and half
- Cook bacon over medium-high heat in a large soup pot until crispy. Remove bacon and set aside.
- Drain bacon grease reserving 1 tablespoon in pot. Add Olive Oil, celery, carrot, and onion. Cook 3 to 5 minutes or until tender.
- Stir in flour, cook 1 minute
- Add chicken broth and potatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until potatoes are tender.
- Add cheese, hot sauce, and Worcestershire sauce, stirring until cheese is blended.
- Stir in half and half; cook until hot. (DO NOT BOIL.) To serve, sprinkle with reserved bacon.