Potato Soup

5-6 slices bacon, diced

1 medium onion diced

2-3 cloves garlic, minced

1 medium carrot, diced (or a handful of baby carrots)

1 quart chicken stock or broth

1.5 pounds potatoes, peeled and diced (startchy -- russets or yukon golds etc)

Salt

Pepper

Chili Powder

Sour Cream

Cheddar Cheese

1.  Start the bacon in a cold pan and render it until crispy.  Using a slotted spoon, remove the bacon and reserve until serving.  (DO NOT eat all the bacon while you are cooking the soup...  you'll just have to cook more later...)

2.  Saute the onions and garlic and carrots in the bacon fat.  Once they are translucent, add the chicken stock and diced potatoes.  Bring to a boil and cook until the potatoes are tender.  

3.  Turn off heat and allow soup to cool slightly.  Puree in a blender until smooth.  

4.  Return soup to heat and season to taste...  adding salt, pepper, chili powder, chives, cheddar cheese, butter, etc...  (season as you would season your baked potato)

5.  Serve topped with crispy bacon.