recipe posts

Potato Bacon Soup w/ Vitality Oil

1/2 lb bacon, cooked until crisp and chopped
6 tablespoons butter
2 pounds potatoes, peeled and diced (washed red with peels on are colorful)
1/4 bunch celery, diced
2 medium carrots, diced (or 6-8 baby carrots)
3 1/2 cups chicken stock, vegetable stock, or water
1 leek, cut lengthways, sliced
1 onion, diced (purple is colorful)
1 cup milk
1 toothpick dipped in YL Nutmeg Vitality EO
Salt and Pepper to taste
To garnish: layer any/all of the following on top prior to serving
sour cream
finely shredded cheddar
additional bacon crumbled
scallions / green onion
Cook bacon until crisp. Allow it to cool and chop or crumble into small pieces. Save 2 tablespoons of drippings to heat with four tablespoons of the butter in a heavy saucepan and sauté the potatoes, celery, and carrots. Cover with stock, bring to boil, and simmer for 40 minutes. Puree half the soup. Heat the remainder of the butter in a pan, sauté the leek and onion until clear, and combine with the puree and the rest of the soup. Add the milk, salt and pepper, and cook for five more minutes. Add your toothpick of Young Living Nutmeg Vitality Essential Oil by swirling it around. Stir your soup and let the YL Nutmeg Vitality EO settle in the soup for a few minutes. Dish, garnish and serve. It goes very well with a half of BLT sandwich or a Salad. To drink a tall glass of water with a drop of Young Living Lemon Vitality Essential Oil.

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