Creamy Potato, Leek and Celery Soup
 
 
Makes 4-6 servings
Ingredients
  • 2 strips thick-cut bacon, cut into lardons
  • 2 small leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
  • 2 stalks celery, diced
  • ½ onion, diced
  • 4 garlic cloves, minced
  • ½ cup chopped celery leaves, divided
  • 2 tablespoons chopped fresh parsley
  • ¾ teaspoon dried thyme
  • ½ teaspoon sea salt, plus more, to taste
  • 2 pounds Yukon Gold potatoes, peeled and diced
  • 4 cups chicken bone broth (see notes)
  • freshly ground black pepper, to taste
Instructions
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes. Remove bacon from pot and set aside on paper towels to drain.
  2. Remove all but 2 tablespoons of fat from pot. Add leeks, celery and onion and cook, stirring occasionally, until tender, about 7 minutes.
  3. Add garlic and cook for 1 minute.
  4. Add 2 tablespoons celery leaves, parsley, thyme, salt, potatoes and chicken bone broth; stir and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are tender, about 20 minutes.
  5. Remove about half of vegetables and liquid from pot, add remaining celery leaves and purée; return to pot. Season with additional salt and pepper to taste.
  6. Serve with bacon.
Notes
I used Zoup! chicken bone broth, but you can substitute chicken broth if it's more convenient.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-potato-leek-and-celery-soup/