Instructions:

In a medium-sized soup pot, cook the bacon over medium heat until well browned and nearly crisp.  Remove the bacon pieces from the pot; drain them on a paper towel and reserve.  

Add the parsnip, celery, rutabaga, mushroom, and shallot to the pot and stir over medium heat for 2-3 minutes.  Add the garlic and stir for an additional minute. 

Add the broth, basil, oregano, thyme, parsley, pepper, salt, and russet potato and bring the entire mixture to a slight simmer.  Cover and cook for 20-25 minutes over medium heat. 

With a potato masher, mash the softened vegetables until there are no more large pieces and the soup is fairly smooth.  Add the red potato and cream.  Cover the pot and simmer for another 15 minutes over medium heat*.          
        
Remove the pot from the heat, add the reserved bacon pieces, and whisk in the Tillamook^® Cheddar Cheese.  Serve immediately in hot bowls.          
        
* If the soup is too thin for your liking, continue to cook the soup to desired thickness before you add the bacon and cheese.  If the soup is too thick, add milk after adding the cheese and bacon.   

Serves 6