Potato Soup For Someone Who Needs Soup

1. 1

   In a stainless steel soup pot, fry the bacon until very crisp. Remove to a plate lined with paper towels. When cool, crumble it with your fingers.

2. 2

   Add the onions to the pot and saute in the bacon fat until softened and translucent. Add the carrots, celery, and garlic along with a good pinch of salt, and saute until the garlic is fragrant. Add the flour and cook for three minutes.

3. 3

   Add the chicken stock, potatoes, and bay leaves. Bring to a gentle boil, then cover pot and reduce to a gentle simmer. Cook until all the vegetables are nicely tender, but not mushy, 30-40 minutes, stirring occasionally.

4. 4

   In a stainless steel saucepan, heat milk and cream to a scald (tiny, uniform bubbles will appear all around the perimeter). Add to the soup and stir gently to blend. Remove bay leaves. Season to taste with salt and pepper. You can use white pepper if you have it, but really, this isn't a fussy soup.

5. 5

   Ladle into bowls and garnish with the thinly sliced scallion greens. Serve with love to people you love.

No additional tips available.