4 slices bacon, cooked crisp
1 lg. onion
4 garlic cloves, sauteed in bacon fat
2 c. diced carrots
2 med. potatoes, peeled & diced
1 lg. tomato or 1/2 can tomato puree
2 cans College Inn chicken broth

Put all ingredients except bacon into a pot. Salt and pepper to taste. Cook until carrots are tender, approximately 1/2 hour. When carrots are tender take off heat and let stand about 20 minutes. Blend in blender until smooth. Serve with bacon on top. Serves 6.