Potato Soup
6-7 pieces of bacon, chopped up to about 1/2 inch pieces
2 ribs of celery, finely chopped
1/2 onion, finely chopped
3 medium russet potatoes, scrubbed and cubed (about 3/4" cubes)
3 cups chicken broth
3/4 cup frozen sweet corn
1/4 tsp. dill weed
dash of marjoram
1/2 tsp sea salt (or to taste-my broth was low sodium, so it needed a bit of salt)
2 cups whole raw milk
4 T whole wheat flour
1/2 stick of butter
Put the bacon in the bottom of a dutch-oven size pan on the stove and begin cooking. When some of the fat is tried out into the pan, add the celery and onion. Stir until tender, then add broth, potatoes, corn and seasonings. Cook for about 10 minutes, until the potatoes are not crispy any more. Don't overcook or they turn to mush (unless that is what you want)
While the soup is cooking, make a white sauce with the butter flour and milk. Lightly brown the flour in the butter, then stir in the milk and heat to boiling, stirring constantly with a whisk. Add 3 oz. cream cheese and continue stirring until it is all mixed in. By this time, the potatoes should be just right, so stir in the white sauce and mix in thoroughly. When the soup is boiling again, it is ready--serve immediately.
This makes quite a big batch- at least six servings I think. We served it for Christmas dinner this year, and it was a huge hit!
