Chop the potatoes and carrots and roast at 220°C for 40 minutes.Bring the chicken stock to a simmer, add roasted veggies, rosemary and milk.Simmer for 5 - 10 minutes.Using a stick blender blend the soup in batches until smooth.Once blended bring back to a simmer, add salt and honey and simmer for 10 minutes.Add 1 - 2 cups of hot water if your soup is too thick.Serve with crispy bacon and fresh chives.Recipe reprinted with permission of Eskort.com. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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