Vegetable Cheddar Bacon Soup

1 C. onion, chopped

1 C. carrot, chopped

½ C. celery root, chopped

½ C. parsnip, chopped

1 C. butternut squash, peeled and chopped

1 C. potatoes, peeled and cubed

2 C. broth, chicken or vegetable

1½ C. sharp cheddar cheese, cut into small cubes

½ C. heavy cream

2 tsp. extra virgin olive oil

sea salt

fresh ground Tellicherry pepper

chopped Italian parsley for garnish

8-10 slices of bacon, chopped and fried

 

In a pan over medium heat warm oil, fry the onion until translucent. Add the rest of the vegetables and fry for a few minutes. Add broth so that the vegetables are covered. If not covered add more broth, or water. If using a non-salted broth, add some salt, starting with ¼ tsp. and adjust as needed. Simmer for approximately 15 minutes or until the vegetables are soft. When ready add the soup into a blender and blend until smooth. Transfer back to the pot, add the cream and 1 C. of the cheese. Re-heat on low, but do not bring to a boil.

If the soup is too thick for your liking, add more broth or water. Season with salt and pepper to taste. Prior to serving garnish with the bacon bits, the remaining cubed cheese and fresh parsley.