Bacon Potato

SoupNick Sundberg

Serve this simple soup with hearty bread.

Serves 4

1/4 pound Bacon, diced
1/4 cup Celery
3 Leeks
2 Tablespoons Flour
2 cups Water
2 cups Milk
2 medium Potatoes, peeled and diced
Salt and pepper to taste
1 teaspoon Parsley, chopped

Slice the leeks lengthwise. Remove the root end and most of the green
end. Slice the leeks across the grain and soak in water until needed.
Add the bacon pieces to a heavy saucepan and cook until brown. Add the
celery and leeks. Cook until just soft. Add the flour and cook for 3
minutes. Add the water and milk. Slowly bring to a boil. Reduce the
heat, add the potatoes and simmer for 1 hour (or until the vegetables
are tender). Check the seasonings. Serve warm, garnished with parsley.

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