Ingredients

2 potatoes, peeled and chopped

2 carrots, peeled and chopped

2 cups chicken or vegetable broth

2 tablespoons cream cheese

2 tablespoons Parmesan cheese

2 slices bacon

salt and pepper to taste

Preparation

  1. Put potatoes, carrots, and broth into a pot and bring to a boil. Lower to a simmer and simmer until potatoes and carrots are cooked through, about 10 minutes.

  2. While the vegetables boil, fry the bacon until crispy in another pan. Drain bacon on paper towels and then crumble.

  3. When vegetables are cooked through, add cheeses to the pot and stir until completed incorporated.

  4. Put the soup into a blender and blend until at the desired consistency.

  5. Return soup to pot. Taste and season with salt and pepper. Top with bacon and serve.