Ingredients:

2 slices bacon, chopped into 1/2 pieces

2 medium Yukon gold potatoes, peeled and diced into 1/2 pieces

1 small onion, diced

1 1/2 cups carrots, thinly sliced

1/2 cup celery, very thinly sliced

8 large cloves garlic, minced

1 cup clam juice

3/4 cup white wine

1 cup water

3/4 teaspoon dried thyme

3 tablespoons flour

2 1/2 cups milk

1/2 cup heavy cream

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon freshly cracked black pepper, divided

10-12 ounces hot smoked salmon, chopped

1 tablespoon fresh dill, chopped

Directions:

1. In the bottom of a large pot, over medium high heat, cook the bacon pieces.

2. Add the onion, garlic, carrots and celery and toss to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and sauté for 3-4 minutes, until the vegetables begin to soften.

3. Add the thyme, potatoes, clam juice, wine and 1/2 cup water and bring to a boil.

4. 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.

5. 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.

6. 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.

Bon Appetit!