Even though I'm Internet savvy (I have to be since we run an online snowboard shop), I seriously had no idea about the HUGE foodie community out there. There are TONS of GREAT recipes out there. When I started my blog, my goal was to try something new at least 5 times a week and to try new recipes from my numerous cookbooks. I never got around to cookbook cooking because I found everything I wanted through foodgawker. When friends kept telling me about the movie Julie and Julia and commenting that my blogging reminded them of the movie, I had to watch it. Yeah, my goal was not unique...LOL!
I had organic celery and potatoes leftover from my CSA basket. The fastest way to eat them up was to make a soup with the veggies. I roasted the celery, boiled the potatoes and then processed them in a food processor. Easy and delicious. This was my first attempt at potato soup. It was great!
- 2.5 c chicken stock
- 1 whole celery bunch
- 6-8 slices turkey bacon, cut into small pieces
- 1/2 onion, chopped
- 1 tbs garlic
- 4 small potatoes, cubed and boiled
- 1/2 c milk (I used half and half)
- salt and pepper to taste
- curly parsley, chopped
- cheddar cheese, shredded (optional)
- Leave branches whole and roast celery at 350F for 20-30 mins. Let cool, remove "strings," dice and set aside.
- Cube potatoes, boil till fully cooked, drain and set aside.
- In stock pot over med-high heat, cook turkey bacon. Set aside and keep warm in bowl.
- In same pot, cook onions, celery, garlic, salt and pepper. Add chicken stock and bring to boil. Reduce heat and simmer for 5-10 mins.
- When done, CAREFULLY process veggies using a hand immersion blender if you have one. I used a food processor. Process celery (strain out stock) with caution to avoid a soup explosion. Trust me. I got burns on my chest and arms the first time I tried to blend soup! Blend until smooth. Return the pureed celery to the stock pot. Stir well.
- Puree the potatoes and add back to soup when smooth. Leave a few potato chunks for texture if you'd like. Stir well to mix potatoes into the stock for a smooth consistency.
- Add cooked turkey bacon and milk. Stir well and heat through.
- Add salt and pepper to taste. Dish into serving bowl and garnish with chopped parsley. Add a little shredded cheddar cheese if you'd like. ENJOY!