Creamy Pea & Potato Soup
This hearty winter soup serves about 8 adults. Most of my recipes serve 6-8 people. I've never learned to cook for just the 4 of us. This means that we almost always have leftovers, which also means I only have to cook 3 or 4 days each week. 1 lb. Bacon, cut into 1/2 inch pieces 2 Tblsp. Reserved bacon grease 3 carrots, diced (~1 c.) 3 stalks celery, diced, (~1 c.) 2 onions, diced 4 cloves garlic, minced 1 tsp. Rosemary, crushed 1 tsp. Thyme ~1 tsp. Salt 1/2 tsp. White pepper 6 c. Chicken broth 2 Tblsp. Cornstarch 2 lb. Potatoes*, cubed (1 inch) with skin on (~6 medium) 3 c. Frozen peas 2 c. Heavy cream 1/2 tsp. Nutmeg Cook bacon in batches in a large stock pot over medium heat. Reserve about 2 Tblsp. of the rendered fat. Set the bacon aside. Add the reserved bacon grease back to the pot. Add the diced carrot, celery, and onion, season with a little salt, and cook until the onion is glassy. Stir in the garlic, rosemary, thyme, salt, and white pepper. Whisk ...