Recipe by: The Blue Elephant Craft Brewhouse, Simcoe
Yields 4-6 servings
- 4 cups peeled and cubed Fett Farms yellow potatoes (3 large potatoes)
- 4 cups chicken stock
- 4 strips of VG Meats smoked bacon, cut in small pieces
- 1 cup chopped celery (2 large stalks)
- 1 cup chopped leeks (1 medium leek)
- 1 cup chopped carrot (2 medium)
- 1 Tbsp whole grain mustard
- 1 bay leaf
- Salt and white pepper
- 1 cup Gentlemen’s Pilsner
- ¼ cup chopped chives
- ½ cup sour cream
In small saucepan boil 3 cups chopped potatoes, 2 cups of chicken stock until tender (about 15 minutes). Blend to a puree. In Dutch oven cook off bacon. When crispy remove and drain on paper towel, put on side reserving as garnish. Turn up heat and fry carrots, celery, rest of potatoes and leeks until tender in the bacon drippings. Add Gentlemen’s Pilsner and whole grain mustard and reduce to half. Pour in remaining chicken stock, bay leaf and potato puree. Reduce heat and simmer for 10 minutes or until veggies are tender. Season with salt and white pepper to taste. Serve soup after garnishing with crumbled crispy bacon, chives and spoonful of sour cream.
Pair with Blue Elephant Gentlemen’s Pilsner
