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
low sodium chicken broth
yellow golden potatoes, cleaned, peeled and diced
large cleaned mushrooms, diced
leeks, white and light green parts, cleaned well and sliced
shallots, peeled and diced
salt, to taste
pepper to taste
celery, cleaned and diced
cream, (heavy, light or half and half)
hickory smoked bacon, cooked until crispy, oil drained and crumbled into small bits
dill, fresh, chopped finely
butter, melted and unsalted
In This Recipe
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.