Ingredients

The following ingredients have 7 Servings
  • 4 strips bacon
  • 5 cups chopped celery--including the leaves
  • 1 medium onion (chopped)
  • 1 cup carrots
  • 1 clove garlic (minced)
  • 1 tbsp fresh thyme or 1 tsp dried thyme
  • 1 tbsp butter
  • 1 tsp salt
  • 2 cups chicken or vegetable stock
  • 2 cups milk or light cream
  • 1/2-1 cup instant mashed potato flakes (optional)

Instruction

  • Cook bacon in a dutch oven until crisp. Remove to a paper towel lined plate. Don't drain the drippings.
  • Add the butter to the pan and melt over medium heat.
  • Add the celery, onion, carrots, garlic, thyme and salt.
  • Saute for about 10 minutes, stirring frequently to prevent scorching.
  • Add the chicken stock and bring it to a boil. Cover and reduce heat to simmer.
  • Simmer for 30 minutes.
  • Add the milk/cream and remove from the heat to cool slightly.
  • Puree the soup with either an immersion blender or in a conventional blender (or a Ninja)
  • Return the soup to the pan to reheat.
  • If you prefer a thicker soup, add the potato flakes, starting with 1/2 cup.
  • Chop the bacon and add about 1 tbs to the top of each bowl of soup.
  • Makes about 7 cups