[lowside67]

I do mine a little differently, I get 1-2 slices of thicker cut bacon and cut them into a small dice. Then I do some practice on my knife skills - small-medium dice half an onion, 1 large carrot, and a few stalks of celery. Take some yukon gold potatoes, I usually use 4-5 large ones, peel them, cut them into reasonable sized sections, simply to speed up the cooking process, I usually cut them into chunks around 1/2" - 3/4" cubed. By this time you are definitely tired of cutting but it's all good, it's go time. Take a medium pot, chuck your bacon in, crisp it up nice and crispy. Once it's done, remove the bacon, LEAVE THE FAT! Dump in your onions, celery, carrots and seasoning and soften them but dont brown anything, once they are nice and soft, in goes the potato and enough chicken or veg stock to cover everything. Bring it to a boil, then lower the temp and simmer until the potato is cooked through. Puree the whole thing, I use an immersion blender, reheat it, then serve, using your crispy little bacon bits and some finely chopped chives as garnish. Mmmmm, want some more now haha.