Ingredients
- 8 ounces bacon (thick-sliced, about 6 slices, chopped)
- 1/4 cup fresh sage leaves
- 2 pounds carrots (peeled & chopped, about 6 cups)
- 2 large onions, sliced (2 cups)
- 6 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1 (7 ounce) russet potato (peeled & chopped, 1 1/3 cups)
- 6 cups low-sodium chicken broth (or vegetable broth if vegetarian)
- 1/3 cup whipping cream
- Blue cheese
- Freshly ground black pepper &/or Flavored croutons of your choice as optional toppings
How to Make
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Step 1: Cook bacon in a 5-6 quart Dutch oven until browned & crisp. Remove & drain on paper towels, reserving drippings. Add sage leaves to hot drippings & cook for 1-2 minutes or until the sage leaves no longer sizzle. Remove & set aside to drain w/bacon. Remove all but 1 tbsp of bacon drippings from the Dutch oven.
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Step 2: Cook carrots, onions, garlic & salt in reserved drippings for 10 min, stirring occasionally until onion is tender. Add potato & chicken broth to Dutch oven. Bring to a boil, reduce heat & simmer (covered) for 40 min or until potatoes & carrots are very tender.
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Step 3: Puree soup until very smooth w/an immersion blender. Add cream & heat through. Top soup w/reserved bacon & sage leaves plus any of your choices from the other optional toppings listed.
Tips & Variations
- Immersion blender
We hope you enjoy this recipe!
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