Tangy Rhubarb Soup

 

3 slices regular bacon, or 2 thick cut slices

1 medium onion, chopped

2 medium carrots, peeled and diced

2 stalks celery, sliced

1 ½ tsp. kosher salt, plus more to taste

4 cloves, garlic, minced

½ tsp. freshly ground black pepper

4 medium potatoes, peeled and diced (about 2 cups)

3 cups chopped rhubarb (from about 6 medium stalks)

3 cups chicken broth (replace with vegetable broth to make this recipe vegetarian)

1 can evaporated milk (or 1 cup half and half cream)

1 T. minced fresh dill

 

Heat a large pot or dutch oven over medium high heat. Add bacon and cook until fat begins to render, about 3-5 minutes. Add onion, carrots, and celery and cook until beginning to soften and brown slightly, about 5 minutes. Add the salt, garlic, and pepper and cook until fragrant, about 1 minute. Stir in the potatoes, rhubarb, and broth. Bring to a simmer and cook until the potatoes can be pierced easily with a paring knife an the rhubarb has broken down, about 15 minutes. Remove from heat and stir in the evaporated milk and dill.