Here's a nice hearty soup for a cool fall day:
6 slices bacon, chopped
8 scallions, white parts chopped fine and green parts sliced thin
3 carrots, peeled and sliced thin
2 celery rib, sliced thin
Salt and pepper to taste
6 tablespoons all-purpose flour
5 cups low-sodium chicken broth
1 pound red potatoes, scrubbed and cut into 1/2-inch pieces
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (After I remove the chicken from the carcass, I divide the meat into thirds and put each third separately into the food processor and pulse a few times.)
1 cup half-and-half
1. Cook bacon in Dutch oven over medium heat until crisp and transfer to a paper towel-lined plate. Reserve in the pot 1 tablespoon of bacon fat, and remove the rest. Cook scallion whites, carrots, celery, and salt in bacon fat until vegetables are softened. Add flour and cook until golden, 1 to 2 minutes.
2. Stir in chicken broth and potatoes and bring to boil; then reduce the heat to medium-low. Cover and simmer until all vegetables are tender. Add the chicken and the half & half. Cook on low until the chicken is heated all the way through. When serving, sprinkle with bacon and scallion greens.