Vegetable Soup with Bacon and Sour Cream

Ingredients

• 4 slices bacon
• 1 medium onion
• 2 medium carrots
• 2 stalks celery
• 1 large potato
• 4 cups vegetable broth
• ½ cup sour cream
• 4 slices bread

Instructions

1. 1

   In a large pot, cook the 4 slices bacon over medium heat until crispy, about 8 minutes. Remove bacon, crumble, and set aside, leaving 2 tbsp drippings in the pot.

2. 2

   Add the 1 chopped onion, 2 chopped carrots, and 2 chopped celery stalks to the pot. Cook over medium until softened, about 5 minutes.

3. 3

   Add the 1 peeled and diced potato and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.

4. 4

   Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste.

5. 5

   Toast the 4 bread slices until golden and crisp, about 3 minutes per side.

6. 6

   Ladle the soup into bowls. Top each with crumbled bacon, a dollop of sour cream, and serve with toasted bread.

7. 7

   Garnish with chopped chives if desired.

Tools you’ll need

• large pot
• immersion blender
• toaster or oven

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