2 large stalks of celery
1 large carrot
1 medium onion
4 rashers of bacon
2 medium-large potatoes*
1 Chicken or veggie Stock cube (optional)
Dice up the onion and garlic finely. Set about a tablespoon of butter to melt and then drizzle a bit of olive oil in to prevent browning. Once the butter is sizzling toss the onion and garlic in and let them sweat a bit as you dice up the carrot and celery. Do not let the onion brown.
Add the carrot, celery, and Parsley let them sweat as you dice up the bacon rashers. Add the bacon and dice up the potatoes. Do not let the bacon get too crispy as it will end up discolouring the end product.
Once the bacon has cooked through, add the potatoes. Add enough hot water so that it just covers the potatoes and let it bubble away, stirring occasionally, until the potatoes are fork tender. Taste test the salt level frequently, if it is too low add the stock cube.
When the potatoes are tender add in about a 1/2 to 3/4 of a cup of milk depending on how much your broth has reduced. Also add in another 1/2 a tablespoon of butter and stir slowly as the soup comes back up to a simmer. Do not let the milk boil.**
Re-season if necessary. Once the soup is piping hot again it should serve two very hungry people or four as a hearty starter.
*One wants a floury potato for this soup as it helps to thicken the broth. If however the potatoes refuse to cooperate and give up a weak broth a couple teaspoons of Bisto White or Parsley Sauce granules added in slowly will help that along.
**Make sure to add the Bisto and taste test before you re-season as it does add a wallop of salt.