We tried it and found it to be a great soup base. We plan to try it again and experiment with adding different vegetables and seasonings. How I got around Andy's dislike of onions was to chop them into large pieces and then strain them out after I had sauteed the vegetables. I then caramelized them further and added them onto of my soup when serving. It was actually better this way! I think I will try this in future as well.
Ingredients: (Serves 4, or Andy and I once)
4 thick slices bacon
1 t olive oil
1/3 c chopped onion
1/3 c chopped carrots
2/3 stalk celery, chopped
2 2/3 c chicken broth
2 2/3 c cubed potatoes
1/8 t cayenne pepper
1/3 c shredded Cheddar cheese
1/4 t salt
Directions:
Cook bacon until crisp in Dutch oven; remove and drain well on paper towels. Discard bacon grease and wipe pan well with paper towel. (*Note, this step was included, I presume, to make it lower fat. But you could keep the bacon fat and cook the veggies in that instead of the olive oil).
Meanwhile prepare vegetables. Add oil to pan and add onion, carrots, and celery and saute until onion is soft, but not brown, about 3-4 minutes. Stir in broth, potatoes, and cayenne. Heat to boiling, reduce heat and simmer, covered, 10-15 minutes or till potatoes are tender.
Stir in cheese, heat till just melted - do not boil. Chop bacon and add to soup. Add salt (to taste). Serve at once.
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