Kim's Kitchen

Potato Soup

• 5 lbs Peeled, Cubed Potatoes
• 5 Diced Celery Stalks
• 1 Lb Bacon, diced
• 2 Cans Drained Corn (or 1 Bag Frozen)
• 1 Quart Half & Half
• 1 tsp. Dill Weed
• 1 tsp. Garlic
• Salt & Pepper
• 1/2 tsp. Chives
• 1/2 tsp. Celery Seed
• 1 tsp Parsley
• Corn Starch
• 1/2 Stick Butter, cut in slices

Fill large pot with water. Add a little salt & dill to the water. Bring to a boil. Add Potatoes & Celery and boil over medium high heat until barely fork tender.

While Potatoes & Celery are cooking, fry Bacon until crisp. Remove from grease and put on a paper towel lined plate so excess grease can soak out.

Once Potatoes & Celery are done, drain almost all of the water out. You just barely want the water to cover the potatoes in the pot. Stir in Corn, Half & Half, Dill, Garlic, Salt & Pepper to taste, Chives, Celery Seed, Parsley & Bacon. Simmer over low heat for at least 30 minutes, stirring occasionally. You can also put it in a crock pot on low.

Before serving, if soup is too thin you'll want to take a small cup and scoop out some of the broth. To that, add 1 T. Cornstarch and mix with a fork until clumps are gone. Stir into soup. (You may need to do this a couple of times to get your desired thickness) Let soup cook at least 5 more minutes once Cornstarch has been added.

Top with pats of Butter right before serving.

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