Country Potato Soup

• 8 Slices lean bacon, coarsely chopped
• 1/4 c. Chopped celery
• 1/2 c. Chopped onion
• 2 Medium potatoes, peeled and cut in 1-inch cubes
• 2 1/2 c. Water
• 1 Bay leaf
• 1/2 tsp. Salt
• 1/4 tsp. Grated nutmeg
• 1/4 tsp. Dried marjoram
• 1/4 tsp. Celery salt
• 1/4 tsp. Black pepper
• 1 c. Milk
• 1 Tbsp. Worcestershire sauce
• 2 Tbsp. Finely minced parsley

1. In a deep pan, over a medium heat, saute the bacon, celery and onion until the onion is golden brown, about 5 minutes.
2. Add the potatoes, water and seasonings, raise the heat to high and bring to a boil. Reduce heat and cover, simmer for 15 minutes or until the potatoes are tender. Mash the potatoes slightly, about 1/4 of the cubes should be left whole. Remove the bay leaf, add the milk, Worcestershire sauce and parsley and bring back to a boil. Serves 4-6.

lean bacon, celery, onion, potatoes, water, bay leaf, salt, nutmeg, marjoram, celery salt, black pepper, milk, worcestershire sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=787004 (may not work)