This requires more than just a dutch oven – but the final prep and finish rely on the tried and true bucket of awesomeness. Today’s recipe is a combination of natures two greatest foods. The humble potato, savior of nations, and bacon the world’s most versatile food.
- 6 thick slices bacon
- 1/2 teaspoons olive oil
- Great Value Extra Virgin Olive Oil 25.5 oz
- 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
Cook bacon until crisp, remove and drain well on paper towels. Save your bacon grease for other recipes and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to the saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender about 10-15 minutes.
Stir in cheese, heating just until melted–do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
This recipe requires a bit of technique to make it work over a fire with a Dutch Oven. The primary cooking to a boil will be done right in the coals. For the final step, you will need to raise the oven above the coals to reduce the direct heat and manage the temperature. IT’s a lot of work but the results are well worth it. If you have a way to take a bread bowl with you I recommend it. It’s eating nirvana.