Potato Soup

This is the perfect soup for an autumn evening. I stole the recipe from Emeril, haha. I added celery to make it my own. The combination of chicken and beef stock is a really great idea. I also love that the soup has no cheese or cream.

1 tablespoon extra-virgin olive oil
1 cup diced pancetta (or bacon)
2 cups diced onion
4 large leeks, cleaned and sliced (or the white portions of a bunch of green onions)
3 celery stalk, diced
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1 quart chicken stock
1 quart beef stock
3 tablespoons white wine (optional)
4 cups peeled, quartered or diced yukon gold potatoes
2 tablespoons minced chives or green onion, for garnish


Heat oil in a dutch oven or pot over medium heat. Add the pancetta or bacon and cook to render the fat. Add the onion and leeks, saute for 2 minutes. Season with salt and pepper. Remove veggies and pancetta from pot. Add butter. When melted, stir in flour to make a roux. Whisk in chicken and beef stock. Add reserved veggies and pancetta, wine and new potatoes. Bring to a simmer and cook until potatoes are tender.

If desired, puree the soup with a hand blender for a smoother consistency. Season with salt and pepper. Garnish with chives or green onions.