Simple Potato Cheese Soup
|4 slice||turkey bacon|
|1 tsp||canola oil|
|1 medium||onion diced|
|1 tsp||old bay seasoning|
|2||russet potatoes peeled and chopped into 1/2 inch pieces|
|1 can(s)||14.5 oz chicken broth, no fat, low sodium|
|1 can(s)||14.5 oz water|
|8 oz||low fat velveeta cheese chopped into 1/2 inch pieces|
|1 tsp||garlic powder|
|1 tsp||kosher salt|
|1/4 tsp||freshly ground pepper|
|toasted bread for garnish|
Pinched by Skiles, and 106 more.
Stoughton, MA (pop. 28,749)
Member Since Nov 2011
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!
Brown bacon in fry pan until crisp. Drain on paper towels and chop into bite size pieces.
With 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.
Now 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.
Drain 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.