Ingredients

The following ingredients have 4 Servings
  • 3 strips bacon
  • 1 large carrot
  • 3 stalks celery
  • 1 onion (yellow)
  • 2 large potatoes
  • 2 cups water
  • 2 cups milk (use full fat oat milk for dairy free, we prefer oatly.)
  • pinch thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons butter (we use country crock plant butter)
  • 5 flounder filets (a bit over a pound)
  • 2 tablespoons butter
  • 1/3 cup all purpose flour
  • 1 quart half and half (use full fat oat milk for dairy free, we prefer oatly.)
  • cooked bacon for topping

Instruction

  • Fry up the bacon in a dutch oven on medium heat.
  • While the bacon is frying chop up your carrots, celery, onion and potatoes.
  • Once the bacon is done chop it up and keep in the pan, add in the chopped veggies as well.
  • Cook the veggies in the bacon and bacon fat for about 5 minutes.
  • Add in the water, milk, thyme, bay leaf, salt, and pepper.
  • Cook until the vegetables are tender on a low-medium fire.
  • While the soup is cooking in a large skillet cook the flounder in the 2 tablespoons of butter until cooked thoroughly.
  • Once the vegetables are tender add the flounder to the soup.
  • In the skillet used for the flounder add in the 2 tablespoons of butter, once melted stir in the flour to make a roux.
  • Once the roux is yellowish/brown add in the half and half slowly, and keep mixing and pouring in the half and half until it's combined.
  • Remove the bay leaf and discard.
  • Add the cream mixture into the soup and cook the soup for 5 minutes.
  • Top with cooked bacon and enjoy!
  • *if you like a thicker soup add a little more flour mixed with some of the stock and then returned to the soup, increasing by a teaspoon each time. be careful as the soup will thicken with time.