1 slice of bacon (leave out this ingredient if vegetarian or vegan)
1/2 teaspoon olive oil
2 tablespoons chopped onion
2 tablespoons chopped carrots
1/2 stalk celery
1/2 clove fresh garlic (minced)
1 Large baking potato (cut into cubes)
2 tablespoons mixture of yellow, orange, or red bell pepper (chopped)
1 pinch cayenne pepper
1 pinch salt
1 pinch black pepper
1 cup chicken or vegetable broth (you may need another 1/4 cup or so to thin out the soup as desired)
1 teaspoon fresh dill or parsley (optional)
2 tablespoons shredded cheddar cheese (or for vegans or non-dairy use 1 tablespoon of nutritional yeast flakes)
In a large pot fry the bacon. When it's almost crispy, add the oil, the celery, garlic, peppers, onion, and carrot and saute for 3-4 minutes.
Then, add the potato cubes, spices, and broth. Bring to a boil, turn the heat down, cover the pot with a lid and simmer for about 15 minutes (until the potatoes are soft).
If you like creamy soup, then either use an immersion blender or a table top blender and make the soup creamy. If you like chunky soups, then no need to follow this step. If you need to add a little more broth if the soup is too thick at this point.
Now add the cheese or nutritional yeast. Sprinkle with fresh dill or parsley and Enjoy!