Author: Jessi Link (Hamama Friends group member, find the original post here!)
Prep: 15 min
Cook: 1 hour
Makes: 4 servings
Kale micro greens were perfect on this potato soup!
- 6 slices bacon
- 4 tablespoons butter
- 2 cups mirepoix (celery, carrots, and onions, all minced)
- 3 cloves garlic, minced
- 1/2 teaspoon salt and/or seasoning (to taste, see notes)
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1–2 cups chicken broth
- 2 russet potatoes, peeled and cubed
- Kale microgeens (1 Seed Quilt)
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