This Soup has to be one of my favorites, seriously, it's so creamy and yummy and deceiving that it's actually good for you cause it's full of lot's of vegetables. It's a good way to hide your kids veggies that they don't like. My Aunt Susan is the one that the recipe credit goes to. She made this for us on our trip to Chicago a few years back, and i've been making it ever since.
3-6 Potatoes peeled and cubed (save the peelings)
2-4 Carrots cut into thick slices
Any other vegetables you have lying around (i've used broccoli, celery, squash, peppers, beans, mushrooms etc.)
4-6 Cubes Chicken Bullion or 4-6 C. broth
2 Tbsp. Butter or Extra virgin olive Oil if you are watching fat intake.
1 lb uncooked Bacon cut into small pieces
In a large sauce pan place all of your vegetable, cover them to the top with chicken broth and boil until vegetables are soft to a fork insertion.
In a frying pan place the peelings you saved from your Potato's, along with the butter and the bacon, cook the bacon while sauteing the peels at the same time.
Once vegetables are cooked and bacon is cooked add bacon to the pan with vegetables and stir. then place 2-4 cups of soup mixture in blender and puree, proceed until all soup has been pureed. Then serve with a dollop of sour cream and some chives or parsley.
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