Step 1

In a large, dutch oven or soup pot, over medium heat, fry the bacon pieces until slightly crispy

Step 2

Add the butter, leeks and celery

Step 3

Sauté the leek mixture for 5-7 minutes until the leeks and celery begin to soften. Turn the heat to medium-high and add the chanterelles, thyme and bay leaf

Step 4

Sauté for 3-5 minutes, until the mushrooms are soft. Add the flour and stir to incorporate. Slowly pouring the white wine in, scraping the bottom of the pot

Step 5

Allow to simmer for 3-5 minutes until the wine reduces by half. Add the chicken stock, potatoes, salt, pepper, nutmeg and cayenne

Step 6

Bring to a boil

Step 7

As soon as the stock begins to boil, turn heat back down and simmer for 15 minutes until the potatoes are tender. Add the cream and raw honey

Step 8

Heat through. Finish with a squeeze of lemon juice and serve with freshly ground pepper and fresh herbs

Step 9

*The inspiration for this recipe came from Ashely Rodriguez of the blog Not Without Salt