Rustic Potato Soup

 Enjoy this rustic, farmhouse potato soup recipe!

My mother has always made this version of potato soup, choosing the less creamy version of an old classic. This soup was always made when there was either leftover ham to be used or an abundance of bacon on hand. I hope you enjoy this as much as my family and friends have!

Ingredients

• 2 stalks celery, finely chopped
• 1 medium onion, finely chopped
• 2 green onions, chopped
• 1 T. olive oil
• 1 T. flour
• 3 slices of bacon, chopped
• 2 slices of thick cut ham, chopped
• 3 medium potatoes (I used Irish), chopped in 1" cubes
• 2 cups chicken stock (or broth)
• 3 cups milk
• salt and pepper to taste

Directions

1. Sauté chopped ham and bacon in olive oil on medium high until a nice, brown fond develops in the bottom of the pan.
2. Add in the celery and onions. Sauté for 3-5 minutes until the onions become clear and celery has softened.
3. Sprinkle in the flour. Stir for 1-2 minutes until flour is cooked.
4. Add in the chicken stock, milk, and potatoes. Use a flat spatula to scrape the fond from the bottom of the pan, which adds a terrific flavor to the soup. Bring to a rolling boil.
5. Reduce heat slightly to a soft boil (about medium high heat) and boil for 7-9 minutes, until potatoes are cooked. To check if the potatoes are cooked, spoon one out and cut it with a fork. It should be the consistency of a baked potato.
6. Remove from heat and use potato masher to mash some of the potatoes in the soup. I did 7-8 mashes. This will help the soup thicken a bit, but not too much. 
7. Add salt and pepper to taste.

Enjoy!