Bacon Vegetable Chowder

Chowder is a great way to use up odds and ends of root vegetables. I realized today that if I made a small pot of it, I would be able to clear out a good portion of my refrigerator. The result:

This makes about two quarts, which is plenty for me to have for lunch and then for us both to have with dinner.

• 3 slices of bacon, diced
• 1 large onion, diced
• 2 stalks celery, diced
• 2 medium carrots, diced
• 2 medium russet potatoes, peeled and cubed
• 3 long sprigs of thyme
• 2 dried bay leaves
• 2 Tbs flour
• half a quart or so of leftover vegetable stock, plus enough water to make it a full quart
• a cup or so of milk
• salt and pepper

Sautee the bacon over medium heat until they're crispy. Use the oil to sautee the onions until soft, then add the celerty, carrots, potatoes, thyme, and bay leaves. Sautee for two or three minutes until the vegetables are warmed through, though there's no need to cook them. Stir the flour into the mix, coating the vegetables well. Cook for another three minutes, until the flour is completely invisible.

Slowly add the liquid while stirring, then bring to a boil and then down to a simmer for at least half an hour or until the vegetables are cooked through. Fish out the bay leaves and thyme sprigs, then salt and pepper to taste.

Put half of the soup into a blender and blend thoroughly. Pour the puree back into the soup pot, then rinse out the blender jar with half a cup to a cup of milk and add it to the soup. Taste again for salt and pepper, then serve.