Print This Recipe
Potato soup is a classic farm dish and is made many different ways: without meat, or with bacon, ham or sausage. This one is rich and creamy, and flavored with bacon. I find it an immensely comforting soup.
Ingredients:
8 slices of lean bacon
1/4 cup chopped celery
1/2 cup chopped onion
2 medium potatoes, peeled and cut in 1-inch cubes (about 3 cups)
2 1/2 cups water
1 bay leaf
1/2 tsp salt
1/4 tsp grated nutmeg, rounded
1/4 tsp dried marjoram, rounded (optional)
1/4 tsp celery salt
1/4 tsp black pepper
1 cup milk
1 tbsp Worcestershire sauce
2 tbsp finely minced fresh parsley
Preparation:
Chop the bacon coarsely. In a deep soup kettle, saute the bacon, celery, and onion over medium heat until the onion is golden, about 10 minutes. Add the potatoes, water, and seasonings. Bring to a boil over high heat. Reduce heat and simmer, covered, for 15 minutes or until the potatoes are tender. Mash potatoes slightly–about one quarter of the cubes should still be whole. Remove the bay leaf. Add the milk, Worcestershire sauce and parsely, and bring again to a boil. Serve hot.
Serves 4-6
