Winter Veggie Soup

12 oz bacon, diced

2 shallots, minced

5 medium potatoes, peeled and cubed

1 large* sweet potato, peeled and finely diced

3 carrots, shredded

1 cup frozen broccoli

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 can beef broth

1 cup shredded cheddar cheese*

salt to taste

plain yogurt or sour cream

In a kettle cook bacon and shallots, until the bacon is cooked but not too crispy; remove bacon, shallots and all drippings to a bowl. Place potatoes, sweet potato and carrots in the pot, cover with water and add a bit of salt, place over high heat and cook until the sweet potatoes are very soft. Strain off and reserve about 2/3 of the water, add broccoli, puree vegetables and the broth they're in until nearly smooth; pour back into the pan. Add beef broth, garlic, pepper, the bowl of bacon, shallots and grease, and enough of the reserved broth to reach the desired consistency; place over low heat and warm through. Taste and add salt if needed. Stir in cheddar until melted. Serve with a dollop of yogurt or sour cream.

Notes:

*small nerf football sized

*the sharper the better

I'm sure those of you who like celery could add it when cooking the potatoes, it would also be good with a mix of broccoli and cauliflower.