Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat oil in a large pot over medium-high heat. Cook bacon until brown and crispy, 5 to 7 minutes. Add onions and sauté until translucent and soft, about 7 minutes. Add celery, leeks, salt, pepper and thyme; sauté for another few minutes.
Step 2
Add potatoes and vegetable stock; bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
Step 3
Meanwhile, in a separate pan, make a roux by melting butter over medium heat. Stir in flour and cook until flour is light brown. Stir roux into soup and simmer an additional 5 minutes, to thicken.
Step 4
Remove half the soup and carefully puree with an immersion blender or in a food processor or blender until smooth. Return mixture to the pot. Add salmon, fish and shellfish to the pot. Simmer just until fish is cooked through. Remove from the heat and stir in heavy cream and chopped parsley; season to taste with salt and pepper.
Your folders

204 viewspccmarkets.com
Your folders
29 viewspccmarkets.com
Your folders

272 viewspccmarkets.com
Your folders

269 viewspccmarkets.com
Your folders
32 viewspccmarkets.com
Your folders

265 viewspccmarkets.com
Your folders

58 viewspccmarkets.com
Your folders

136 viewspccmarkets.com
Your folders

120 viewspccmarkets.com
Your folders

160 viewspccmarkets.com
Your folders
36 viewspccmarkets.com
Your folders

184 viewspccmarkets.com
Your folders

625 viewsfood.com
5.0
(87)
15 minutes
Your folders

258 viewsmamalovesfood.com
5.0
(6)
30 minutes
Your folders

348 viewswashingtonpost.com
3.5
(4)
Your folders

572 viewscooking.nytimes.com
4.0
(565)
Your folders

536 viewsbonappetit.com
4.9
(22)
Your folders

521 viewsfoodnetwork.com
5.0
(83)
1 hours, 45 minutes
Your folders

45 viewsrecipetineats.com
5.0
(15)
20 minutes