Potato Soup

• 1 12 lbs potatoes
• 2 tablespoons butter (or margarine or olive oil)
• 8 ounces bacon, chopped fine
• 1 cup chopped onion
• 1 cup sliced leek, green and white parts
• 1 -2 garlic clove
• 1 cup carrot, cubed small
• 1 cup celery, cubed small
• 1 cup peas (frozen)
• broth (beef or chicken or vegetable)
• 2 tablespoons herbs (parsley, dill, chives, marjoram)
• 10 cocktail franks
• sour cream, as a garnish (optional)
• mushrooms or bell peppers or rutabagas or parsnips or turnips or green onion, The possibilities are endless

1. Saute the bacon in the fat until crispy.
2. Add the onions and cook until translucent.
3. Add the leeks and the garlic and continue to cook for a few minutes.
4. Add the carrots and the celery and cook for another minute or so.
5. Add the peas and the potatoes.
6. Fill up with broth until the veggies are covered.
7. Simmer until the potatoes are tender.
8. Take out 1/3 of the veggies and potatoes and puree.
9. Put back into the soup and stir.
10. Add the herbs and the franks and heat through.
11. Serve.
12. Add a spoonfull of sour cream on each plate.

potatoes, butter, bacon, onion, garlic, carrot, celery, peas, broth, herbs, sour cream, mushrooms

Taken from www.food.com/recipe/potato-soup-131455 (may not work)