CREAM OF CELERY SOUP WITH BACON
4 strips of bacon
1 Tbs. butter
5 c. (loosely packed) chopped celery, stalks and tops
1 medium onion, chopped
2 cloves garlic, chopped
1 Tbs. fresh thyme
1 medium baking potato, peeled and cubed
2 c. vegetable or chicken stock
2 c. whole milk
Salt and pepper to taste
Lay bacon in bottom of a large stock pot or Dutch oven. Cook over low heat for about 15 to 20 minutes, until crisp (cooking time will depend on how thick the bacon is). Remove and set aside on paper towels. Add butter to the pot. Increase heat slightly and add celery, onion, garlic and thyme. Season well with salt and pepper. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add the potato, stock and milk to the pot and bring the mixture to a simmer. Cover and cook for 30 minutes, stirring occasionally to keep the milk from forming a film, until potato is very soft. Purée the soup with a food processor or blender. Season to taste with salt (add at least 2 or 3 ...