6 strips thick-cut bacon, cut into 1/4 inch dice
6 medium potatoes, cut into 1/4 inch dice
1 large Spanish onion, peeled and cut into 1/4 inch dice
2 leeks, trimmed, split and cut into 1/4 inch dice
12 medium carrots, peeled, split and cut into 1/4 inch dice
1 tsp. fresh marjoram, minced
1 tsp. chives, minced
1 tsp. fresh ginger, minced
2 large cloves fresh garlic, minced
1 Tbsp. fresh parsley, minced
3 qts. chicken broth
sage and sour cream for garnish
Preheat a 6.5-qt. nonstick sauce pan on medium heat until the rim of the pan is hot to the touch. Add the bacon and brown.
Add the potatoes, onion, leeks, carrots and all the herbs. Sauté for 15 minutes or until the onions are transparent.
Add the chicken broth and bring to a boil. Reduce the heat and gently simmer for 45 minutes to 1 hour.
Serve the soup in individual bowls garnished with a dollop of sour cream and chopped fresh sage.