Carrot Soup

By á-2304

Ingredients

• 3 strips thick cut bacon, cut into 1/4 inch dice
• 3 medium potatoes, peeled and cut into 1/4 inch dice
• 1 medium spanish onion, cut tino 1/4 inch dice
• 2 leeks, 4 inches long, white part only, cut into 1/4 inch dice
• 12 medium carrots, peeled and cut into 1/4 inch dice
• 2 tsp. fresh dill, minced
• 1 tsp. fresh rosemary, minced
• 2 cloves garlic, minced
• 2 1/2 quarts chicken broth
• Parsley, dill and sour cream for garnish

Preparation

Step 1

Preheat a large pan over medium heat until the rim of the pan is hot to touch. Add the bacono and saute until lightly crisp. Add the potatoes, onions, leek, carrots, herbs and garlic. Saute until onion is transparent. Add chicken broth and bring to gentle simmer. Cover and cook for 45 minutes to an hour, or until potatoes are tender.