This was soo creamy and luxurious! I saved my cornbread dressing specifically for this soup. I cubed it and put it on a baking sheet lined with foil and sprayed it with cooking spray and baked it at 420 until brown and crisp. I roasted the veg and bacon per the soup recipe the night before. I warmed the veg in butter in a dutch oven and added the stock per the recipe I used dry sage instead of thyme and I added 1/3 cup of heavy cream. I did not make all of garnish the recipe called for because I had my dressing croutons.