6 slices of bacon (leave out this ingredient if vegetarian or vegan)
1 tablespoon olive oil
3/4 cups chopped onion
3/4 cups chopped carrots
3 stalks celery chopped
3 cloves minced garlic
6 Large baking potato (cut into cubes)
3/4 cups chopped peppers (mixture of red, yellow, and orange)
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper ground
6 cups chicken or vegetable broth (use vegetable broth if vegetarian or vegan)
2 tablespoons fresh dill or parsley chopped (optional)
3/4 cups shredded cheddar cheese (for vegans -- use 1/2 cup nutritional yeast)
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!
If you've made this big pot and have extra -- this is easily freezable for a later lunch or dinner.