1 tsp Celery Leaf
2 Tbsp garlic paste
3 cps Stock
0.25 lb Bacon
1 cp Heavy Cream
3 Tbsp Mascarpone
0.25 cp White Wine
1 Tbsp Worchester sauce
Step 1Combine in a stock pot and place over medium heat. *Add more stock or water if needed to completely submerge your potatoes*
Step 3Once the bacon has rendered and is crisped to your liking. Remove it from the pan to cool and drain. Leaving the fat in the pan.
Step 5Followed by Shallot (1-2 minutes) and garlic until fragrant.
Step 6Deglaze the pan with wine and Worcestershire. Simmer 3-5 minutes to remove alcohol. Remove from heat
Step 7Once fork tender, remove 1/2 to 2/3 of the potates and the bay leaves from your stock.
Step 8Add carrot mixture and mascarpone to the pot. Mash (Stick Blender) the potatoes and mixture into the stock.
Step 9Add potatoes as needed to reach a consistency you like.
Step 10Stir in the heavy cream, add remaining cooked potatoes and serve.
Step 11Garnish however you like your soup.