Potato Soup with Veg and Bacon

Mmm. Made this mostly for my mother-in-law, as the family was visiting this weekend (my son's 3rd birthday). Again, helps to have a stick blender for this. If it's a little too thick when it's time to serve, add a little milk.

6 thick slices bacon

1 1/2 teaspoons olive oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced

4 cups chicken broth
4 cups cubed potatoes
1 teaspoon kosher salt

cracked pepper

DIRECTIONS:

1. In frying pan, cook bacon until crispy. Drain, chop finely, and set aside.
2. In dutch oven or large pot, heat oil until almost smoking, then add onions, carrots, celery. Stir on occasion, until slightly browned and reduced to about 1/2 it's original volume. Remove from pot and set aside.
3. Add potatoes and chicken broth, turn heat to medium-low and simmmer until potatoes are soft. Use stick blender to puree smooth. Return vegetables to pot, add bacon, season with salt to your liking, and serve. Garnish each bowl with a little cracked pepper.