i love that i can make a creamy and rich soup that has zero heavy cream in it. i didn't even need to use full fat milk in this recipe and the results still seem sinfully comforting.
potato + bacon + thyme soup
makes 6 servings
1 medium yellow onion, diced
2 cloves garlic, minced
2 celery stalks, diced
1 carrot, small dice
4 slices bacon, cut into 1 inch dice
5 medium yukon gold potatoes, peeled and 1 inch cube
4 cups organic low sodium chicken broth
1 cup 1% milk
1 tsp fresh thyme leaves
1/2 tsp kosher salt
lots of freshly cracked pepper
cook bacon until fat is rendered and bacon is slightly crisp, in dutch oven over medium heat. remove the bacon and set aside.
add onions, carrots, celery, garlic, a pinch of salt, a few cracks of pepper and thyme to bacon fat and saute until nice and soft, about 8 minutes.
add in 2T flour and cook about 2 minutes just to get the raw flavor out of the flour. slowly pour in the chicken stock while you whisk.
add in diced potatoes and bacon and bring to a slight boil, reduce heat and simmer, covered, for 40 minutes. after the 40 minutes, pour in the 1 cup of milk and let simmer for 15 minutes. add in a few pinches of salt and a few cracks of pepper. taste and season as desired. we like ours a little less salty (since we serve it garnished with croutons and a little cheese) but heavily peppered.
using a potato masher, smash up some of the taters in the dutch oven. then, transfer half of the soup to a food processor and puree. be very careful when blending hot liquids! pour the pureed soup back in with the rest of the soup and combine. if you want it thicker, just puree some more.
serve garnished with croutons, scallions and shredded sharp cheddar.