Ingredients

• 30 mL (2 tbsp.) butter
• 1 onion, chopped
• 750 mL (3 cups) carrots, peeled and finely chopped
• 250 mL (1 cup) potatoes, peeled and diced
• 1 L (4 cups) chicken stock
• Salt and fresh ground pepper, to taste

Garnish:

• 1 package (75 g) Lafleur Precooked Bacon Bits
• 250 mL (1 cup) cheddar cheese (mild, medium or old), grated

Preparation

1. Melt butter in a large pot over medium heat and sauté vegetables for a few minutes.
2. Add chicken stock and season generously.
3. Bring to a boil, reduce heat and simmer for about 20 minutes or until vegetables are tender.
4. Purée soup in a blender or food processor. Adjust seasoning, return to pot and keep warm.
5. Before serving, sprinkle bowls of soup with cheddar and bacon bits.

Suggestion:

Soup keeps for 4 to 5 days in the refrigerator. Add garnish only when ready to serve.