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Author Notes: The crispiness and smokiness of the hickory bacon bits provide a flavorful contrast to the comforting, soothing flavors of potatoes, shallots, mushrooms and leeks that form the base of the soup. I have also added mushrooms and mushroom broth to add some complexit of flavors to a traditional soup. —Bohdanna
Makes 32 cups
- 4 cups low sodium chicken broth
- 4 cups mushroom broth
- 4 cups water
- 8 pieces yellow golden potatoes, cleaned, peeled and diced
- 6 pieces large cleaned mushrooms, diced
- 3 pieces leeks, white and light green parts, cleaned well and sliced
- 3 pieces shallots, peeled and diced
- 2 teaspoons salt, to taste
- 1/4 teaspoon pepper to taste
- 4 pieces celery, cleaned and diced
- 1 cup cream, (heavy, light or half and half)
- 8 pieces hickory smoked bacon, cooked until crispy, oil drained and crumbled into small bits
- 3 sprigs dill, fresh, chopped finely
- 3 tablespoons olive oil
- 1 piece bay leaf
- 6 tablespoons flour
- 8 ounces butter, melted and unsalted
- In a large skillet place olive oil, over medium high heat, then add in the leeks. Saute about 10 minutes.
- Add in the mushrooms and the shallots and continue to saute with the leeks another 10 minutes,until the vegetables are tender. Set aside.
- In a large pot, bring to a boil, the water, chicken broth, mushroom broth, bay leaf, salt, pepper, potatoes, celery, and cook for about 20 minutes.
- Add in the sauteed leeks, shallots and mushrooms, and continue cooking for another 20 minutes.
- in a small bowl, mix the flour with the melted butter and add to 1/4 cup cold water, then add this roux and cream into the soup, and whisk until well blended.
- Remove soup from heat, remove the bay leaf, and in a blender puree the contents of the soup.
- Return pureed soup to the stove and simmer on low heat another 15 minutes until soup thickens.
- While soup is simmering, saute the bacon in a skillet until crispy, remove and place on paper towles to drain the oil. Cool and crush into small bits.
- When soup is ready, place 2-3 laddles of the soup, garnish with the smoky bacon bits.
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring