I find this to be nice, earthy soup to be enjoyed on a snowy winter day. Don’t worry about the heat of the peppers (or leave them out). They give just a little brightness to the soup without adding a lot of heat.
Similarly the roasted garlic just gives an earthiness not a garlicly taste.
- 4 oz. bacon - cut in small pieces
- 5 medium potatoes - cubed
- 1 head of garlic - tip cut off
- 3 medium carrots - diced
- 2 stalks celery - diced
- 2 medium onions - diced
- jalapeno pepper - diced (I include the seeds for a little more pep)
- serrano pepper - diced (I include the seeds for a little more pep)
- 3 qts chicken stock
- 2 bay leafs
- Herbs de Provence - to taste
- Salt and pepper - to taste
- Spread the potatoes in a sheet pan and moisten with olive oil. Season with salt and pepper.
- Wrap the garlic in aluminum foil and add to the sheet pan.
- Preheat oven to 375º and roast for 30 mins.
- Render the bacon in a dutch oven (6 qt) and reserve. Do not discard the fat. If it is excessive you can drain some but leave enough to sautee the aromatics.
- Sautee the vegetables until the rawness is gone.
- Add the chicken stock, bacon and potatoes, seasonings.
- Peel the garlic, dice it and add.
- Bring to a boil, reduce to a simmer.
- Remove the bay leaves and add back after you blend.
- After a few minutes use an immersion blender to make a thick soup. If you want more texture reserve some of the vegetables and add back after you blend.
- Let it simmer for a few minutes to meld the flavors and then adjust the seasonings. If you do it before the flavors meld you won’t get an accurate taste.
- Simmer until you are too hungry to wait longer.