A Soup Fit for the Navy

Did you know that from 1922 to 1972, the US Navy celebrated its birthday on October 27 in honor of President Teddy Roosevelt’s birthday? Officially the Navy’s birthday is October 13. So why are we celebrating it today?

In our house, October 13 is reserved for the Miracle of the Spinning Sun. It’s just easier to leave the day for celebrating the Navy right where it was before. Faith comes first no matter what. Besides, today is also National Potato Day. What better way to salute the Navy than with a delicious bowl of Potato Soup. It’s the kind that fills up you, reminds you of home and can take the chill out of a cold night on an Air Craft Carrier. Although I think their cook might need a few more ingredients to feed all those fly-boys and girls.

There is nothing we like better than to see our military personell in their dress uniforms. And there is nothing Hollywood likes better than to put pretty people in sharp uniforms. I really don’t think you’ll find a nicer looking couple representing our Jag Officers than Catherine Bell and David James Elliott.

Even if these Hollywood spins on our military aren’t realistic, they make us feel good. It’s important to feel good about the military that protects us and makes our way of life possible. Flipper wasn’t a realistic tale of a boy and his dolphin, but it did a lot to make us want to protect our sea life. Call these good-will feel-good yarns ambassadors with pizzazz.

Happy unofficial Birthday to the men and women who really do serve above and beyond. I for one am eternally grateful.

Smoky Bacon and Potato Soup
6 slices Applewood Smoked Bacon
1/2 Yellow Onion
3 medium Red Potatoes
6 Baby Carrots
2 Garlic Cloves
2 cups Chicken Stock
2 cups Vegetable Stock
Sourdough Bread for serving
1 cup Heavy Cream
Salt to taste
Black Pepper to taste
1 tablespoon Butter

Heat oven to 400 degrees.

Stack bacon, dice into pieces. Cut onion in half from root to tip, reserve half for another purpose. Peel and dice remaining half. Peel and mince garlic. Scrub potato skins, dice potatoes into bite-size pieces. Slice carrots into small rounds and set aside.

In a large pot over medium heat, cook the chopped bacon until it’s crispy, about 5 minutes or so. Remove the bacon with a slotted spoon to drain on paper towels, leaving the drippings in the pot.

Add the diced onion to the soup pot; sauté for about 3 minutes, until onions are translucent. Add the diced potatoes and carrots, sauté for about 5 minutes to bring out their individual flavors. Stir in the minced garlic; continue to cook for another minute.

Pour the chicken and vegetable stocks into the pot, bring the mixture to a boil. Reduce heat, cover, and let it simmer for 20 minutes, or until the potatoes and carrots are tender.

While the soup simmers, wrap the bread in foil and warm in the oven. Keep wrapped in foil until ready to serve.

Once the vegetables are soft, stir in the cream. Taste and adjust flavoring with salt and pepper. Off heat add the tablespoon of butter for a silky finish.

Ladle the soup into warm bowls. Scatter bacon on top, serve with warm bread and most of all enjoy.

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Therefore, brothers, we are not debtors to the flesh,
So as to live according to the flesh.
For if you life according to the flesh,
You will die.
But if, by the Spirit,
You mortify the deeds of the flesh
You shall live
Romans 8:12-13