POTATO HORSERADISH SOUP WITH BACON

Ingredients

• ​1 1/2 cups chopped bacon
• 2/3 cup chopped celery
• 2/3 cup chopped leeks (white and tender light green portions only)
• 2/3 cup chopped onion
• 1 bay leaf
• 1/2 tsp thyme, crumbled
• 3 1/2 cups cubed peeled potatoes
• 8 cups chicken broth or water
• 1/2 cup whipping cream
• 1/4 cup prepared horseradish
• Salt and freshly ground pepper*
• Sliced green onion or chives*

Directions

1. Add bacon to a Dutch oven over medium heat; cook, uncovered, stirring occasionally, until browned. Remove from heat.
2. Remove bacon with a slotted spoon. Drain bacon on paper towels. Drain off all but 1 tbsp fat from pan.
3. Return bacon to pan over medium heat. Add celery, leeks, onion, bay leaf and thyme; sauté until vegetables are softened, about 5 minutes.
4. Add potatoes and broth; stir to combine. Bring to a boil.
5. Reduce heat and simmer, covered, stirring occasionally, until potatoes are tender, about 25 - 30 minutes. Remove from heat.
6. Remove and discard bay leaf. Using a hand blender, purée mixture until smooth. Stir in cream and horseradish. Season to taste with salt and pepper.
7. Serve immediately topped with green onion.