I came across the basis for this recipe a couple of years ago on the King Arthur Flour blog flourish. I made it as they suggested and found it a bit bland. A bit of cayenne pepper helped however I thought I could do more with it.
On this retry I used the remainder from a pack of bacon plus an odd bit of kielbasa we had sitting in the fridge to boost the meatiness. The celery went in to add a bit of bulk.