Created by TwisSis on March 11, 2015
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.
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.
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.