Mostly Carrot Soup

By sleestack86

Ingredients

• 3 strips thick-cut bacon, cut in 1/4-in. dice
• 3 medium potatoes, peeled & cut in 1/4-in. dice
• 1 medium Spanish onion, cut in 1/4-in. dice
• 2 leeks, white part only, cut in 1/4-in. dice
• 12 medium carrots, peeled & cut in 1/4-in. dice
• 2 tsp. fresh dill, minced
• 1 tsp. rosemary, minced
• 2 cloves garlic, minced
• 2-1/2 quarts of chicken stock
• Garnishes: (optional) sour cream, parsley and dill

Details

Servings 6

Preparation

Step 1

Preheat a large sauce pan or 6-qt. stock pot over medium heat for about 1 minute. Add bacon and sauté until lightly crisp. Add potatoes, onion, leeks, carrots, herbs and garlic. Sauté until the onions are transparent. Add the chicken broth and bring the pan to a gentle simmer. Cover and cook for 45 minutes to 1 hour, or until the potatoes are tender. Garnish with sour cream, parsley and dill.