Soup 

INGREDIENTS:

12 ounces baby red potatoes, scrubbed

4 ounces (8 tablespoons) unsalted butter, divided

1/2 of a large yellow onion, small dice (heaping cup)

2 tablespoon minced garlic

1/2 teaspoon ground black pepper

1/4 cup + 2 tablespoons all-purpose flour

3 cups chicken broth

1 tablespoons tomato paste

3 cups half-and-half

2 ounces cream cheese, cut into 1" chunks and softened

1/2 pound smoked salmon + 6oz can

salt (optional and as needed)

1/2 pound sliced bacon, cut crosswise into 1/4-inch-wide strips

1 can cream corn

1 teaspoon finely chopped fresh thyme

1 bay leaf

1/8 teaspoon dried hot red-pepper flakes

Garnish: chopped fresh chives

INSTRUCTIONS:

Steam or boil the scrubbed potatoes until they are just barely tender. Drain (if boiling), then set on aside on a wire rack until cool enough to handle. When they are cool enough to handle, dice them.

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 8 minutes. Transfer with a slotted spoon to paper towels to drain. Cook onion, garlic, thyme, bay leaf, and red-pepper flakes in fat in pot over moderately low heat, stirring occasionally, until onions are tender, about 5 minutes

Add the remaining 3 ounces (6 tablespoons) of butter to the pot. Once it has melted, sprinkle the flour over, a little at a time, until it is all incorporated. Let it cook for 1 minute to get rid of the floury taste.

Add the tomato paste, chicken stock, and reserved potatoes to the pan. Bring to a boil, and then reduce to a simmer for 5 minutes, stirring from time to time.

Stir in the half-and-half, creamed corn, cream cheese, and smoked salmon. Let it heat slowly until it is almost simmering, then turn off the heat. Taste first, then add salt as needed (it may not need any - mine did NOT. It really depends on the saltiness of your salmon).

Serve while hot with bread, passing the black pepper and hot sauce for people to add, if they like. You can also cool the soup down, then refrigerate. Gently bring it back to just a simmer (don't let it boil hard) for a few minutes before serving.