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Lemon Scented Potato, Dill & Bacon Soup


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  • 5 slices bacon, crumbled
  • 4 cups chicken stock
  • 2 cloves garlic, minced
  • 3 large Yukon potatoes, chopped
  • 2 stalks celery, chopped
  • 1 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tbsp lemon zest
  • 1/2 cup 35% cream
  • 2 tsp chopped dill


Servings 6


Step 1

1. Cook bacon and crumble. Set aside.

2. Combine stock, garlic, potatoes, celery, salt and pepper in a large pot and bring to low boil. Simmer for 15 - 20 minutes or until potatoes are tender. Remove from heat and puree until smooth.

3. Return pot to stove over medium heat and stir in lemon zest and cream. Simmer for 5 minutes to incorporate flavours.

4. Just before serving, stir in dill. Garnish each bowl with bacon.


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