Step 1

Brown bacon in a large pot and remove browned bacon with a slotted spoon.

Step 2

Into the same pot with the rendered bacon fat, add diced onion, celery, and sliced carrots and cook 6-8 minutes until onions soften (do not brown). Add minced garlic and 2 tsp salt and 1/8 tsp black pepper, and stir another minute.

Step 3

Add 4 cups chicken stock, bring to a simmer then partially cover and cook 20-25 minutes or until carrots have softened.

Step 4

Puree soup in a blender in batches or use an immersion blender.

Step 5

Return soup to pot and stir in 1/2 cup heavy cream and 1/2 cup milk. Season to taste with salt and pepper.