In spite of the unusually poor tomato season this summer (mild summer translates into not enough heat for their ripening) we have still managed a bountiful harvest from our garden. And while the taste of our raw garden tomatoes might be oddly unspectacular at the moment, they still cook up into something wonderful. Of course, in our book everything is better with bacon, which is probably why we like this soup so much. Yukon Gold potatoes are preferred because they hold their shape well and don’t disintegrate into the soup the way Russets can.

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From Simply Recipes.

There’s just something comforting about soup. I came down with a bad cold right after Christmas and lived on soup for a little over a week. Hubby started out with my stash of soups in the freezer, but eventually had to switch to the canned kind. There is just no comparison. Homemade soup is so much tastier and healthier. Thankfully I pretty quickly got well enough to at least start a soup from my stash of slowcooker recipes. While I crawled back in the bed for a long nap, the soups cooked themselves. Got to love it and I’m sure homemade soup was a big reason why I got well rather quickly.