This might be the easiest soup you will ever make. It took about 10 minutes to assemble. And who doesn’t love everything about bacon — the taste, texture, and smell. Instead of incorporating it into the soup use it as a crunchy garnish. This soup is what you serve when you don’t have time to cook, but want something warm and delicious for supper.
Serves: 4 to 6
1 bunch celery (about 1 1/2 pounds)
1 large yellow onion
1 pound small white potatoes
3 garlic cloves
4 cups chicken stock or low-sodium chicken broth
1/2 teaspoon salt, plus more to taste
1/2 teaspoon white pepper
1/3 cup heavy cream, milk, water, or additional stock
4 to 6 slices thick-cut bacon
1. Chop the celery, onion, and potatoes into small, equally sized pieces (about 1/2 inch), and mince garlic. Combine the chopped vegetables, stock, salt, and pepper in a 3-quart or larger slow cooker. Cook on LOW for 5 to 7 hours.
2. Purée in batches in a blender or use a stick blender directly in the slow cooker.
3. Before serving, stir in cream, water, or stock to thin the soup. Fry the bacon on the stovetop until crispy. Serve bowls of soup with bacon crumbled over top.
Vegetarian or Vegan Versions: Top with croutons instead of bacon and use vegetable stock instead of chicken stock to make this soup vegetarian; leave out the cream to make it vegan.
recipe & photo from: thekitchn.com