Spicy Fish and Potato Soup With Bacon and Chives

Ingredients

• 4 slices bacon, chopped
• 1 medium onion, chopped
• 4 stalks celery, chopped, plus leaves for serving
• 6 cups low-sodium chicken broth
• 2 large russet potatoes (about 1 pound), peeled and chopped
• 1 bay leaf
• 1/4 to 1/2 teaspoon crushed red pepper
• kosher salt and black pepper
• 1 pound skinless firm white fish fillets (such as striped bass or tilapia), cut into 2-inch pieces
• 1 tablespoon chopped fresh chives

Directions

1. Cook the bacon in a large saucepan over medium heat until crisp, 5 to 7 minutes; transfer to a plate. Increase heat to medium-high.
2. Add the onion and celery to the drippings in the saucepan and cook, stirring often, until beginning to soften, 3 to 5 minutes. Add the broth, potatoes, bay leaf, crushed red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 15 to 18 minutes.
3. Add the fish to the broth mixture in the saucepan and cook until opaque throughout, 3 to 5 minutes. Remove the bay leaf. Sprinkle with the chives, bacon, and celery leaves.