After a day of single digit temperatures, there was nothing more desirable than soup for dinner. Homemade soup it was! This would be great served with Zopf bread or biscuits. Feel free to add other vegetables as I only used what I had on hand. Enjoy!
1 medium onion diced
2 tsp minced garlic
1/2 cup carrots diced
4 – 5 medium potatoes chopped
4 cups chicken broth
1/2 cream
olive oil
flour
3-5 slices of bacon
salt and pepper to taste
In a large sauce pan, add enough oil to coat the bottom. Heat the oil on medium. Add the onion, carrots, and garlic for a couple minutes until the onion is translucent.
Add enough flour, 1 tbsp at a time, to make a thick brown coating. Add more oil, or butter, if necessary. Let cook for 1-2 minutes. Slowly add in cream stirring continually. Allowing the mixture to thicken.
Add the chicken broth and potatoes. Bring to a boil and then bring the mixture to a simmer. Cook until the potatoes are soft.
Salt and peper to taste.
Meanwhile, cook the bacon until crispy. Let the bacon cool and then cut it into small chunks to use as a garnish.
Makes 4-6 servings.
*From the kitchen of Jess Powell*
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