Shelly's Recipe

POTATO SOUP I

Category: Soups

6 russet potatoes, peeled and diced
4-5 carrots, peeled and sliced
3-4 stalks of celery, including leaves, sliced
1 large onion, chopped or 2 leeks, sliced (white part only)
1/2 lb bacon
1 boneless ham steak, diced
2 tbsp chicken stock base
Salt and pepper, to taste
2 bay leaves
15 whole allspice balls or 1 tsp ground allspice
1/2 tsp curry powder, optional
1/2 tsp dill weed
1/2 pint half-and-half
Instant potato flakes
1 1/2 quarts water
Butter
Parsley

In a large pot, fry bacon until crisp. Break into small pieces. Add next 10 ingredients to bacon. Add and cook until vegetables are almost tender. Add ham and continue to cook until vegetables are tender. Remove bay leaves and allspice balls. Add instant potatoes to soup mixture to thicken. Add half-and-half, curry and dill. Stir and heat until hot. Top with parsley and butter.