4 slices bacon, diced
1/4 c. onion, chopped
1 clove garlic, crushed
2 cans chicken broth
2 c. carrots, chopped
1 c. potatoes, diced
1 med. tomato, chopped
1 tsp. salt
Dash of white pepper
Sour cream
Parsley

In a large saucepan, cook bacon, onion, and garlic, until bacon is crisp, stirring constantly. Stir in next 6 ingredients. Heat to boiling, reduce heat. Simmer uncovered until vegetables are tender, 20 to 25 minutes. Pour mixture into an electric blender. Cover, blend on high until smooth. Garnish with a dollop of sour cream and parsley. Serves 4.