This potato soup recipe was originally posted back in February, but it’s a good one and deserves another spotlight! Enjoy!
Soup, glorious soup.
I love it so. Soup, for me, is not just a winter dish. You’ll find me in the kitchen in the middle of summer, making huge batches of soup, stocking my freezer, so I’m never out when the mood strikes.
The other day I was in the produce bin of my fridge and noticed some super ugly vegetables that showed up in my CSA (community supported agriculture) box last week that I needed to use up. Upon further investigation, I realized they were celery root.
I’ve never eaten celery root, let alone cooked with it…so clearly, I was on a mission. I peeled it and tasted a slice – to me, it’s a cross between celery and a potato…hmmm…potatoes…
I love potato soup – but it’s not the healthiest thing in the world. Thus, this soup was born – a little potato, a little celery root, a beautiful leek and bacon. Yes, you heard me right. BACON. It’s all good, in moderation. There’s just enough bacon in this soup to create a smoky, sexy background.
I served this potato soup with a dollop of light sour cream and some chopped spring onions. It would also be lovely with chives. Also? My nine month old daughter ate this soup like a champ (mixed with some rice cereal).
So who’s with me? Let’s give those ugly vegetables a chance! They can be quite delicious (with bacon).