Ingredients

The following ingredients have 4 Servings
  • 8 ounces bacon (,diced)
  • 1 large onion (,chopped)
  • 1 clove garlic (,minced)
  • 2 pounds waxy potatoes (,chopped into 1/4 inch pieces)
  • 1 large leek (,sliced and thoroughly washed)
  • 3 carrots (,diced)
  • 1 1/2 cups diced celeriac (aka, celery root)
  • 2 tomatoes (,diced)
  • 6 cups quality chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried marjoram
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley

Instruction

  • Fry the bacon then add the onion and cook until golden, 6-8 minutes.  Add the garlic and cook for another minute.  Add all remaining ingredients except for the parsley.  Bring to a boil, reduce the heat to medium-low, cover and simmer 30-40 minutes.
  • Add the parsley and simmer for another minute.  Add salt and pepper to taste.
  • Note: This is a great make-ahead soup as the flavor is even better the next day!