2 medium Yukon gold potatoes peeled and diced into 1/2″ pieces, about 2 cups worth
1 small yellow onion diced small, about 1 cup
1 1/2 cups carrots thinly sliced
1/2 cup celery very thinly sliced
8 large cloves garlic minced, about 2 tablespoons
1 cup clam juice
3/4 cup white wine
1 cup water adjust as needed
3/4 teaspoon dried thyme
3 tablespoons flour I used brown rice, but all-purpose will be fine as well
2 1/2 cups milk
1/2 cup heavy cream
1 1/2 teaspoons kosher salt divided
3/4 teaspoon freshly cracked black pepper divided
10-12 ounces hot smoked flake salmon, chopped bite size, about 1 1/2 cups
1 tablespoon fresh dill chopped or 1 teaspoon dried dill
In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil. Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn’t enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes. Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm.