2medium Yukon gold potatoespeeled and diced into 1/2" pieces, about 2 cups worth
1small yellow oniondiced small, about 1 cup
1 1/2cupscarrotsthinly sliced
1/2cupceleryvery thinly sliced
8large cloves garlicminced, about 2 tablespoons
1cupwateradjust as needed
3tablespoonsall-purpose flourI used brown rice, but all-purpose will be fine as well
1 1/2teaspoonskosher saltdivided
3/4teaspoonfreshly ground black pepperdivided
10-12ounceshot smokedflake salmon, chopped bite size, about 1 1/2 cups
1tablespoonfresh dillchopped or 1 teaspoon dried dill
In the bottom of a large pot, over medium-high heat, cook the bacon pieces. (Reserve a tablespoon or so of the cooked bacon to use as a topping, if you desire.) Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and saute for 3-4 minutes, until the vegetables begin to soften. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.
Reduce the heat to medium and simmer until the potatoes are tender, about 15-20 minutes. If there isn't enough liquid in the pot, add another 1/2 cup of water as needed. Whisk together 1/2 cup milk and the flour and then add it to the pot. Allow it to simmer and thicken the soup for about 1-2 minutes.
Add the rest of the milk and the cream and taste the soup. Add another teaspoon of salt and 1/2 teaspoon of pepper, adjusting according to your own tastes. Bring to a very low simmer and add the salmon and the dill. Taste and adjust all seasonings as needed. Cook just a few minutes to warm the salmon. Serve warm. Enjoy!