simple potato cheese soup
(5 ratings)
This soup is so simple and can be made on a weeknight after work with no problem. Plus it's lower in calories due to the reduced fat cheese, turkey bacon and no fat chicken broth. Get ready to eat, because it's really a quick fix!
(5 ratings)
yield
3 -4
method
Stove Top
Ingredients For simple potato cheese soup
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4 sliceturkey bacon
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1 tspcanola oil
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1 mdonion diced
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1 tspold bay seasoning
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2russet potatoes peeled and chopped into 1/2 inch pieces
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1 can14.5 oz chicken broth, no fat, low sodium
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1 can14.5 oz water
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8 ozlow fat velveeta cheese chopped into 1/2 inch pieces
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1 tspgarlic powder
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1 tspkosher salt
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1/4 tspfreshly ground pepper
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toasted bread for garnish
How To Make simple potato cheese soup
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1Brown bacon in fry pan until crisp. Drain on paper towels and chop into bite size pieces. -
2With whatever fat is left in the pan, saute onions and Old Bay on medium low heat. I am always disappointed in how little fat my turkey bacon gives off, so I add a bit of canola oil. When softened and flavorful, remove from heat and set aside.
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3Now it's time to cook the potatoes. Place potatoes in cold water and bring to simmer in small to medium pot. Cook potatoes on low simmer for about 15 minutes.
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4Drain potatoes, set aside and get ready to make the soup. In large to medium soup pot add stock, water and onions. Now add potatoes and bring to simmer. Add cheese, half the chopped bacon, garlic powder, salt and pepper. Stir until cheese is melted and soup is hot. Serve with toasted bread and remaining bacon.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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