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In a large stockpot, bring the first eight ingredients to a boil. Reduce heat and simmer for 1-1/2 to 2 hours or until vegetables are tender. Remove from the heat and cool slightly; discard spice bag. Press mixture through a food mill; return juice to pan. In a small saucepan over medium heat, melt butter. Stir flour until smooth. Cook and stir until browned and bubbly; stir into soup. Add bacon and heat through. Garnish with dollop of whipped cream and sprinkle with almonds.
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Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Charred diced tomatoes — depth for chili, salsa, stews
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals
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Pre-mixed pho spices — star anise, cinnamon, coriander, instant pho base
Charred diced tomatoes — depth for chili, salsa, stews
Wall-mounted magnetic spice jars — visible, organized, accessible
Label maker for spice jars — uniform, readable, organized pantry
Uniform spice storage — easy identification, airtight seals