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
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Ingredients
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4 cups
low sodium chicken broth
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4 cups
mushroom broth
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4 cups
water
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8 pieces
yellow golden potatoes, cleaned, peeled and diced
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6 pieces
large cleaned mushrooms, diced
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3 pieces
leeks, white and light green parts, cleaned well and sliced
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3 pieces
shallots, peeled and diced
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2 teaspoons
salt, to taste
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1/4 teaspoon
pepper to taste
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4 pieces
celery, cleaned and diced
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1 cup
cream, (heavy, light or half and half)
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8 pieces
hickory smoked bacon, cooked until crispy, oil drained and crumbled into small bits
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3 sprigs
dill, fresh, chopped finely
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3 tablespoons
olive oil
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1 piece
bay leaf
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6 tablespoons
flour
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8 ounces
butter, melted and unsalted
Directions
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In a large skillet place olive oil, over medium high heat, then add in the leeks. Saute about 10 minutes.
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Add in the mushrooms and the shallots and continue to saute with the leeks another 10 minutes,until the vegetables are tender. Set aside.
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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.
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Add in the sauteed leeks, shallots and mushrooms, and continue cooking for another 20 minutes.
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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.
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Remove soup from heat, remove the bay leaf, and in a blender puree the contents of the soup.
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Return pureed soup to the stove and simmer on low heat another 15 minutes until soup thickens.
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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.
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When soup is ready, place 2-3 laddles of the soup, garnish with the smoky bacon bits.
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