Creamy Potato & Bacon Soup - cooking recipe

Ingredients

1 1/2 lbs bacon, chopped
2 carrots, sliced
2 celery ribs, sliced
6 cups of diced potatoes
32 ounces chicken broth
1/8 teaspoon cayenne pepper
1 1/2 - 2 cups fat-free half-and-half
1 cup shredded sharp cheddar cheese, plus some for garnish
4 green onions, sliced for garnish

Preparation

Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.