Appears in Cook's Country October/November 2013
We set out to make a satisfying, creamy soup that focused on the vegetables but was still hearty and flavorful.
For this hearty vegetable dish, we start by sautéing leeks, carrots, and celery in bacon fat. After adding russet potatoes, we stir vigorously to release the potatoes’ starch, which gives the finished stew a silky-smooth texture. Chicken br...