• 6 large carrots, peeled and sliced

• 1 large Yukon gold potato, peeled and diced

• 1 small yellow onion, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 5 slices thick-cut bacon

• 4 cups chicken broth (or vegetable broth)

• ½ cup heavy cream

• 2 tbsp fresh thyme or parsley, chopped

• 2 tbsp olive oil or reserved bacon fat

• Salt and pepper to taste

Instructions:

1. In a large pot, cook bacon until crispy. Remove and reserve.

2. In the bacon fat, sauté onion and celery until soft, about 6–8 minutes.

3. Add garlic, cook 1 minute. Stir in carrots and potatoes.

4. Pour in broth. Simmer uncovered 20 minutes, until vegetables are tender.

5. Partially blend the soup for a creamy texture.

6. Stir in cream, season with salt, pepper, and herbs.

7. Ladle into bowls, top with crumbled bacon and extra herbs.