ANOTHER LOCAL RECIPE FROM AMY!!!
6 stripes of bacon, cooked and cut into pieces |||| 5 large potatoes, diced |||| 2 large white onions, chopped |||| 2 garlic cloves, minced |||| 1 cup sour cream |||| 1 carrot, chopped |||| 1 stalk celery, diced |||| 6 cups of water
1. Fry bacon in the bottom of a large pot. Add garlic, onion, carrot, and celery. Let it fry until everything is looking toasty. Then throw in a slab of butter (I like extra flavor!)
2. Take off heat and add in water. Toss in the potatoes and bring to a boil. Once boiling, reduce the heat and let cook for a good 20 minutes until potatoes are soft. At this point add in salt, pepper or herbs you have available. I threw in lovage, which has a celery taste and adds a nice green.
3. After twenty minutes, take a ladle of the broth and put it int oa bowl on the side. Add the sour cream to the broth and mix well. Then add the sour cream mixture back into the big pot of soup. Mix thoroughly. Once the soup has a nice white broth, it is ready to eat!
This recipe is simple, fast, and again, I am only using ingredient available to me right now in upstate New York. If you have access to salt, pepper and any other herbs to throw in, I would go for it! Most ingredients were either bought from the co-op or from the regional farmer’s market where you can get great prices on quality products!