Carrot Soup

This is one of our favorites! Sonia Glaser used to bring us carrot soup and quiche when one of us was sick. After trying to make it on our own and never getting it right, Mom asked her for the recipe and turns out the secret ingredient is a pound of bacon!
I've added my own tweakings here and there to add more flavor, and a bit of a zing. I recommend eating it with some hot out of the oven rolls on a cold day.

Ingredients:
2 lbs Carrots
1 cup Onion
2 Cloves Garlic
3-4 Large Potatoes (5 small potatoes)
1 lb Bacon
Chicken Stock OR Water with Bouillon Cubes
Sage
Cayenne Pepper

Instructions:
I prefer using the instant pot for this recipe, it's faster and easier. If you don't have one, just use your basic stock pot. It will take longer for the carrots and potatoes to soften.
You need an immersion blender for this recipe!

Instructions:
1. Cut Bacon into pieces and saute in the instant pot until browned. Pour off the grease as best you can.
2. Chop the carrots, potatoes, onion, and garlic, and add them to the pot with the bacon.
3. Fill with chicken stock or water with boullion just until all the potatoes and carrots are covered.
4. Pressure cook on high for 20 minutes. (Or boil in stock pot until potatoes and carrots are soft)
5. Using the immersion blender, puree the soup mix. Add sage and cayenne pepper to taste.