From inthekitchenwithkath.com
Serves 4 (doubles easily)
2 strips bacon
1 teaspoon fresh marjoram, minced (or ½ teaspoon dried)
1 large clove garlic, minced
½ large carrot, chopped
½ large stalk celery, chopped
½ cup chopped onion
½ of a (14.5-oz) can diced tomatoes (or 1 cup diced fresh tomatoes)
1 can chicken broth (or even better, 1 ¾ cups homemade chicken broth)
2 cups red potatoes, scrubbed and diced with skin on
1½ cups whole milk
4 – 6 ounces smoked salmon, cut into small pieces and the bones and skin removed
Salt, pepper, and Tabasco sauce to taste
1. Cook the bacon in a large pot over medium-low heat until done. Remove the bacon from the pot.
2. Add the marjoram, garlic, chopped carrots, celery, and onions; cook, stirring often, for about 10 or 15 minutes until they are tender. Do not brown.
3. Add the chicken broth and the potatoes. Bring to a boil; cover and reduce heat so soup is simmering. Cook until the potatoes are tender, about 10 or 15 minutes.
4. Add the tomatoes. (If using fresh tomatoes, cook for a couple of minutes before proceeding; otherwise just stir the canned tomatoes in and then add the milk.)
5. Add the milk and bring to a simmer while stirring.
6. Add the smoked salmon and continue to simmer for 5 minutes.
7. Season to taste with salt, pepper, and Tabasco sauce.