Ingredients
The following ingredients have 4 Servings
- 2 slices bacon (chopped into ½" pieces)
- 2 medium Yukon gold potatoes (peeled and diced into ½" pieces, about 2 cups worth)
- 1 small yellow onion (diced small, about 1 cup)
- 1½ cups carrots (thinly sliced)
- ½ cup celery (very thinly sliced)
- 8 large cloves garlic (minced, about 2 tablespoons)
- 1 cup clam juice
- ¾ cup white wine
- 1 cup water (adjust as needed)
- ¾ teaspoon dried thyme
- 3 tablespoons all-purpose flour*
- 2½ cups milk
- ½ cup heavy cream
- 1½ teaspoons kosher salt (divided)
- ¾ teaspoon freshly ground black pepper (divided)
- 10-12 ounces smoked salmon (chopped bite size, about 1 ½ cups)
- 1 tablespoon fresh dill (chopped or 1 teaspoon dried dill)
- 3 tablespoons brown rice flour
Instruction
- In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and ½ cup water and bring to a boil.
- Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another ½ cup of water as needed. Whisk together 2½ cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
- Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and ½ teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm. Enjoy!
