Name: Creamy Carrot Soup
Ingredients: 6 oz bacon (6 strips, chopped); 1 large yellow onion (diced (2 cups)); 1 celery rib (diced (1/2 cup)); 2 lbs carrots (8 large, peeled and sliced into 1/2” thick rings); 2 garlic cloves (minced); 2 tsp sea salt (or to taste); 1/8 tsp black pepper; 4 cups chicken stock (or broth (reduced sodium)); 1/2 cup milk; 1/2 cup heavy whipping cream (plus more to garnish); 2 Tbsp parsley (to garnish (optional))

Creamy Carrot Soup

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Author: Dorothy Miler

Ingredients

Scale

6 oz bacon (6 strips, chopped)
1 large yellow onion (diced (2 cups))
1 celery rib (diced (1/2 cup))
2 lbs carrots (8 large, peeled and sliced into 1/2” thick rings)
2 garlic cloves (minced)
2 tsp sea salt (or to taste)
1/8 tsp black pepper
4 cups chicken stock (or broth (reduced sodium))
1/2 cup milk
1/2 cup heavy whipping cream (plus more to garnish)
2 Tbsp parsley (to garnish (optional))

Instructions

Brown bacon in a 5 1/2 qt Dutch oven or large pot over medium heat and remove browned bacon with a slotted spoon.
Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.
Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.
Puree soup in a blender in batches or use an immersion blender.
Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.

Find it online: https://www.receipster.com/best-carrot-soup-recipe/