Vegetable Soup with Bacon and Sour Cream

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

Step 6

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

Step 7

Garnish with chopped chives if desired.