A friend shared this recipe with us this week and, being a fan of both bacon and potatoes, I was excited to try it out. Happy to announce this one’s a keeper!
Like all my “keeper” recipes, this one goes on the blog for safe keeping. You can add onion with the celery. We skipped that. Also, we doubled this and used extra bacon.
5 bacon strips cut into 1/2 inch pieces
2 stalks celery, coarsely chopped
2 large carrots, coarsely chopped
2 large Russet potatoes, peeled and cut into 1/2 inch cubes
1 teaspoon dried marjoram
8 cups chicken stock or canned broth
Cook bacon in heavy skillet until fat is melted. Transfer it to a large pot, add carrots & celery, and cook about 15 minutes, until tender. Add potatoes and marjoram. Add stock and bring mixture to a boil. Reduce heat and simmer about 50 minutes, until potatoes are tender, stirring occasionally.
Remove about half of soup mixture and process in a blender or food processor until smooth. Return to pot and heat through.