Bacon And Potato Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Bacon And Potato Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Bacon And Potato Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels

Step 2: Technique & Execution

Discard bacon grease and wipe pan thoroughly with paper towel

Step 3: Technique & Execution

Meanwhile, prepare vegetables

Step 4: Technique & Execution

Add olive oil to saucepan and add onion, carrot, and celery as they are cut up

Step 5: Technique & Execution

Saute until onion is soft but not brown, about 3-4 minutes

Step 6: Technique & Execution

Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes