Carrot Potato Soup
4-5 cups diced carrots
4-5 large diced potatoes
1-2 onions, diced
Better Than Bullion (Veggie) in enough water to barely cover the veggies
seasoning bullion liquid to taste (Montreal Steak Seasoning, chopped chives)
Milk and Half&Half
Place the veggies in a loosely, covered stock pot with enough water to barely cover the vegetables (measure the water and add the correct amount of bullion). Bring to a boil and then simmer till the vegetables are tender.
Blend vegetables with liquid with a stick blender. Add about 3-4 cups of milk/half & half and stir. Add a few (2-3) strands of saffron and mix.
Optional:
Brown one (1) pound of bacon strips. Crumble and add to the soup. OR, add Hormel bacon bits.