SMOKIN’ POTATO SOUP

My experiment was a success! To drive your taste buds crazy and fill your tummy with nourishing and winter-worthy comfort, try this recipe:

Fry 12-15 thick slices of maple-smoked bacon, retaining drippings

Chop 1 onion and 4 celery stalks; sauté in bacon grease, adding enough flour to make a roux in taking up the grease

Combine onion-celery-roux in a large pot with 5 cups cut-up potatoes and 8 cups chicken stock, black pepper, and fresh or dried mixed herbs (I used savory, basil, and thyme); cook till soft

Purée when well cooked; reheat, adding water to thin if needed, and finish with ½ cup of heavy cream

Garnish servings with chopped bacon, green onion, and grated aged cheddar.

YUMMY!