In a stock pot over medium-high heat, warm olive oil. Add bacon and cook for about 3 minutes to render the fat.
Add onion, carrot, celery, and garlic, and sauté for 5–7 minutes, stirring frequently, until vegetables begin to soften. Add orange juice; bring to a boil and reduce liquid to a thick syrup.
Add stock and potatoes. Bring to a boil, then reduce heat and simmer for about 30 minutes or until potatoes are tender.
Add Splenda Sugar Blend and cayenne; stir to blend. Let soup cool slightly.
Working in batches, carefully transfer soup to a blender and purée until smooth. Return to pot (strain the soup for a smoother texture if desired). Taste and season with salt and pepper. If soup is too thick, stir in a bit of chicken or vegetable stock.
Serve warm and garnish with Apple-Bacon Chutney and Spicy Texas Pecans.
