What’s for Dinner?
Forgot to plan? What do you have?
I had a few carrots, an onion, some celery, a small bag of potatoes, a little bacon, and some frozen chicken broth I’d had made a few weeks before. So, I made this soup –30 minutes prep time and 30 minutes cooking time–and it was FANTASTIC! Here’s the recipe:
1 large onion, finely chopped
10-12 baby carrots (or 2-3 medium carrots), chopped
1 stalk celery, chopped
1 clove garlic, minced
6 cups or so chicken broth
15 new potatoes, chopped into dice-sized chunks (not peeled)
4 strips bacon, crumbled (or 1 cup ham chunks or leftover turkey)
3 T flour
After chopping carrots, celery, garlic, and onion, put them in a large saute pan with 1T olive oil. Saute on high heat until vegetables are soft and smelling wonderful. Add potatoes and continue to saute for 4 minutes.
Add chicken broth and cover. Bring to a boil and simmer on medium for 15 minutes. Use a potato masher or immersion blender to puree the chunks.
Add crumbled bacon (or ham/turkey chunks). Mix 3T flour, 1t salt, and 1/2 t pepper into a cup of cold water. Add to soup and stir over low heat until soup thickens.
This soup tastes best when served with shredded cheese and green onions and a loaf of crusty French bread.