Hearty Potato Soup

• 2 Leeks (white part only), thinly sliced
• 2 Stalks of Celery, thinly sliced
• 2 Carrots, thinly sliced
• 2 Tbsp Olive Oil
• 1/2 lb Mushrooms, sliced
• 5 smallish Russet Potatoes (some thinly sliced, others thickly sliced. Cut slices in half.)
• 2 14.5 oz cans of Chicken Broth (plus one can of water)
• 5 slices Canadian Bacon cut into 1/2-inch dice
• 1-1/2 - 2 cups Whole Milk
• Cooked Mustard Greens (Boil for 15 minutes in separate pot, then drain and roughly chop.)
• Salt & Pepper to taste

1. Saute leeks, celery and carrots over medium heat until softened. Add mushrooms, and more oil if needed. Saute until mushrooms are soft and begin to brown.
2. Add potatoes and toss until mixed with vegetables and oil. Then, add the broth and water. Cover and simmer until potatoes are soft. Add diced Canadian Bacon and simmer one or two minutes. Use potato masher or the back of a large spoon to mash potatoes slightly so that some chunks remain.
3. Add milk and chopped cooked mustard greens and warm. Add salt and pepper to taste.
4. You can add more milk if you like your soup creamier. Serve!

leeks, stalks of celery, carrots, olive oil, mushrooms, potatoes, chicken broth, bacon, milk, minutes, salt

Taken from www.epicurious.com/recipes/member/views/hearty-potato-soup-50113302 (may not work)