We all know and love the expression “comfort food.” It is part of us and brings to mind images of food we grew up with and food we crave when we don’t feel well and food that reminds us of home. There is something especially comforting about soup on a cold winter’s day. Here is an easy recipe for Potato and Bacon Soup.

Potato and Bacon Soup

5-6 medium size potatoes, peeled and cut into 1″ cubes (you can leave the peel on just scrub them well)

1/2 onion, diced

5-6 slices of bacon, cut into 1/2″ pieces vertically (lardons)

1-900 ml carton of no sodium chicken broth

Salt and pepper

Cheddar cheese, grated (about 1/4-1/2 cup)

In a large pot, cook onion and bacon together until onion is translucent and bacon is beginning to crisp up. Add the salt and pepper to taste.

Add the potatoes and the carton of broth. Bring to a boil then reduce to simmer and simmer until potatoes are soft.

Use a hand blender (immersion blender) to puree soup until smooth.

Serve hot with a good pinch of grated cheddar cheese.

Here is another favorite:

Creamy Carrot Soup

6-7 large carrots, peeled and cut into 1/4″ pieces

1-900 ml carton of no sodium chicken broth

1/2 onion, diced

Pinch of fresh rosemary leaves

Salt and pepper

Whipping Cream 1/2 Cup (optional)

Cook onions in a large pot until translucent. Add carrot pieces and chicken broth. Add salt and pepper to taste. I like to use white pepper in this one.

Bring to a boil then reduce to a simmer until carrots are soft. Add fresh rosemary during the last 5 minutes of cooking.

Puree the soup until smooth. For a creamier soup, stir in 1/2 cup of whipping cream after pureeing with immersion blender.