3 slices thick sliced bacon
1 medium onion, diced
1 stalk celery, diced
1 tbsp. olive oil
2 sweet potatoes or yams, peeled and cut into 3/4-inch chunks
1 parsnip, peeled and cut into 3/4-inch chunks
2 large carrots, peeled and sliced
2 to 3 cups chicken broth
2 Russet (or Yukon) potatoes, peeled and chopped
1 tbsp. dried parsley
1 tsp. dried thyme
salt and pepper, to taste
1 tsp. dried tarragon
zest from an orange
1/2 cup half & half (add at end)

Cook bacon in a soup kettle or Dutch oven, till fat is rendered, but the bacon is not crisped. Remove bacon and chop into big bits.

Add onion and celery with a tablespoon of olive oil and sauté till tender, about 5 minutes. Add sweet potatoes, sauté for 4 to 5 minutes. Add parsnip and carrots and enough chicken broth to barely cover. Bring to a boil then reduce heat and simmer for 10 minutes.

Add potatoes, parsley and thyme and simmer 10 minutes. Season with salt and pepper, to taste.

Blend with an immersion blender, or in portions using a regular blender. Some like it coarse, others blended smooth.

Add tarragon, bacon bits, and the zest of an orange, heat soup and finally add 1/2 cup of half & half, heating the soup, but don't boil. Serve.

Submitted by: Eldrbarry