Serve Chilled for a Summer Treat:

Carrot Ginger Bacon Soup

1 Package (12oz.) of Godshall’s Real Wood Smoked Turkey Bacon
3 cups peeled and diced russet potatoes
2 cups shredded carrots
1 1/2 cups chopped leeks
1 teaspoon fresh grated ginger
1 (32oz) carton chicken broth
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup brown sugar

In a skillet fry entire package of bacon with 1 tablespoon of butter. When browned, remove and dice, half fine and half coarse. Set aside course. Scrape brown caramelized residue from skillet for use in broth

Combine potatoes, carrots, leeks, ginger, broth and base in a slow cooker; bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes or until carrots and potatoes become soft. Cool 10 minutes.

Add fine bacon and caramelized pan scrapings, and brown sugar, puree mixture, in batches, in a food processor until smooth. Transfer puree to a large bowl; fold in half-and-half, salt, and white pepper until blended. Let cool 1 hour; cover and chill 4 to 48 hours.

Add half & half and diced bacon to garnish. Serve in chilled bowls.