Cream of Carrot Soup

Cook bacon in a 5- to 6-quart Dutch oven until browned and crisp; remove and drain on paper towels, reserving drippings. Add sage leaves to hot drippings and cook for 1 to 2 minutes or until the sage leaves no longer sizzle; remove and drain with bacon. Remove all but 1 tablespoon of bacon drippings from the Dutch oven. Cook carrots, onions, garlic, and salt in reserved drippings for 10 minutes, stirring occasionally, until onion is tender. Add potato and chicken broth to Dutch oven. Bring to boiling, reduce heat, and simmer, covered, for 40 minutes or until potatoes and carrots are very tender.

Puree soup until very smooth with an immersion blender*; add cream and heat through. Top soup with reserved bacon, sage leaves, blue cheese, and cracked black pepper.