The perfect autumn soup that is so filling and rich with flavour. Add more veggies if you desire. Contains no heavy cream either - save those calories for a glass of wine!
Ingredients
7-8 strips of bacon, chopped, small
bay leaf
1 medium onion, (4 oz) small diced
7-8 medium potatoes, peeled and medium diced (2 lbs)
3 stalks celery, small diced
3 carrots, small diced
tt Lawry's seasoning salt or similar product
pepper
1 tsp thyme, dried
1 tsp celery seed
4 cups chicken stock, divided
5 tbsp butter, unsalted preferred
5 tbsp flour
1/4 - 1/2 cup heavy cream (I usually omit)
fresh thyme, basil, or herb of your choice
Instructions
Read Susie's Tips and Tricks below
1. In a wide mouth pot, saute bacon until crispy. Remove and set aside. If you prefer you may remove some of the bacon fat. I kept it.
2. Add bay leaf, onion, potatoes, celery, and carrot. Saute 5-8 mins on low/medium heat, sprinkle with dried thyme, celery seed, seasoning salt. Let soften and cook a bit.
3. Now add 3 cups stock to cover if necessary add water, and simmer on low with lid on.
4. Meantime, in a small saucepan melt butter; when frothy add flour and cook for a minute or two. Slowly add chicken stock (it will thicken almost immediately) It will become quite thick and pasty but you will be placing this in the vegetable pot so it will give the whole pot a nice smooth creamy base. Slowly stir into the vegetable pot and it will thicken.
5. Taste for seasoning and also add fresh herbs; if desired. You may sprinkle with sliced scallions, bacon, and shredded cheddar, perhaps some toasted parmesan bread.
Susie's Tips and Tricks
If desired you may take half the mixture and carefully place in a blender and puree. You may add a smidge of water to help liquify easily. Be careful, it is hot! Don't forget to remove the bay leaf!
Myself, I prefer waxy potatoes, but some prefer the starchy Idaho ones. Either work fine. Waxy potatoes, such as Red Bliss and Yukon Gold tend to keep their structure. Idahoan potatoes are more likely to break apart.
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