Recipe by Michelle Berteig
From a free Penzey's recipe card. Haven't tried this yet, but it sounds good!
Top Review by puppitypup
We liked it! Had this for lunch today along with Michelle's delicious recipe #173795. I used my hand-held blender thingie to cream the soup and added a bit of milk to thin it out. Next time I would reduce the marjoram and it seemed to overpower the other flavors. Thanks for posting Michelle! Made for ZWT, please see my rating system as I rate tougher than most.
- 8 slices bacon
- 2 onions, minced
- 2 stalks celery, minced
- 3 carrots, peeled and diced
- 3 cups potatoes, peeled and diced
- 1 teaspoon marjoram
- 1⁄2 teaspoon thyme
- 4 tablespoons flour
- 2 quarts chicken stock
- 1 pinch saffron thread
- 1 tablespoon parsley flakes
- salt (to taste)
- pepper (to taste)
Directions See How It's Made
- In a heavy 4 quart covered soup pot, cook bacon until crisp. Drain bacon on paper towels and break into small pieces. Drain off all but 2 tablespoons bacon drippings from the pot.
- Add onions, celery, carrots, marjoram and thyme to the pot, stir, cover and cook on low for 10 minutes.
- Add potatoes, stir, cover, and cook for 15 minutes.
- Push the vegetables to one side of the pot and then stir in the flour, 1 tablespoon at a time. When the flour has all been incorporated, mix with the vegetables.
- Add the bacon and cook for 5 minutes.
- Add 1 quart chicken stock and stir until smooth. Add the rest of the stock and bring to a boil. Add saffron threads.
- Reduce heat and simmer for 30 minutes or until potatoes are cooked. Add parsley flakes. Taste, then season with salt and pepper as desired.