Bountiful Harvest Smokey Potato Soup

Ingredients

16 oz. Prairie Creek Packing Gold Smoked Bacon 
          RFS Item 42436
12 oz. Markon Ready-Set-Serve 3/8" Diced Onion
          RFS Item 77112
12 oz. carrots, chopped
12 oz. celery, chopped
2 1/2 oz. Culinary Secrets Chicken Base
              RFS Item 12208
1 tsp. Culinary Secrets Spanish Paprika
         RFS Item 25318
1 gallon water
16 oz. Bountiful Harvest Instant Mashed
          Potato Granules w/Vitamin C
          RFS Item 31396
8 oz. heavy cream
1 Tbsp. fresh thyme, chopped
2 tsp. salt
1/2 tsp. Culinary Secrets Ground Black Pepper
            RFS Item 24108

Directions

1. Render the fat from the bacon in stock pot.
2. Saute the onion in the bacon fat until translucent, add the carrots and celery.
3. Saute the vegetables for 4 to 5 minutes. Stir in the chicken base, pimenton and water. Bring to boil, reduce heat and simmer for 15 to 20 minutes.
4. Return the soup to boil and whisk in the mashed potatoes to thicken soup.
5. Reduce the heat, stir in heavy cream and season with thyme, salt and pepper.

Yield: 20 servings (8 oz. each)