I customized this one a bit by doing half endive half fingerling potato, and I'm glad I did because those potatoes soak in that bacon fat and chicken broth in a most appealing fashion. Let me tell you: the heart of this dish is the bacon. All of the ingredients get simmered in the bacon drippings, giving the soup as a whole a nice smokey bacony flavor. I've started getting the butcher bacon at whole foods (as opposed to pre-packaged) and it makes a huge difference, it's so nice and thick and salty and fresh and somehow meatier. Mr. Monk goes CRAZY when he smells me start to work with it. I admit, I go kind of crazy when I smell it too!
I kind of wonder how this would have been with just a tiny amount (say 1 can) of diced tomatoes in there too-- I really like acid in my soups!
It's "pretty good" but probably not good enough to make again. Although, it is nice that this dish only has about 5 ingredients-- I don't have to buy thirty springs of herbs 90% of which are going to go bad before I ever use what remains of them after my soup making. Maybe I should start an herb garden.... Maybe after I move!