Potato Bacon Soup

This is a family favorite of ours. It is a hearty winter soup, it is dairy free and I always make lots so that we can freeze some. I usually make it with reduced sodium bacon, for a healthier alternative use turkey or chicken bacon. To make it vegan, leave out the bacon and add more celery and carrots.
I don't really use exact measurements so bare with me and experiment.

What you need:

Approx 8 large potatoes ( more or less depending on the size and how much soup you want to make)
4-6 cups Vegetable stock (see earlier post, Homemade Vegetable Stock)
1/2 pound cooked, chopped bacon
1/2 a large onion
1 apple
1carrot
1celery stalk
Fresh ground black pepper to taste



In a large pot combine potatoes, onion, apple, carrot and celery. Pour in vegetable stock to cover (if you don't have enough stock add some water), add pepper to taste. Bring to a boil, lower temperature to medium high and boil until the potatoes are tender ( as if you we're making mashed potatoes).
Remove the soup from the heat, using an immersion blender (or food processor) purée the vegetables. Add the bacon and return the soup to a low heat for another ten minutes or so.
I usually make this earlier in the day then leave it on the stove for a while so the bacon flavor infuses a bit more then I reheat it prior to serving.
This is yummy served with a bit of grated cheddar and fresh crusty bread.