Potato Soup

I wish I had a camera so I could take pictures as I'm cooking. I'm very visually oriented, and when I see a picture of a recipe I want to try I'm more likely to try it than if there is no picture at all. I will be purchasing a camera soon, and then I'll supply you all with LOTS of pictures!

It's that time of year again. The time of year when the leaves change colors. The time of year (in Seattle anyway) where it rains sideways. The time of year, when you get home from work, and you want a bowl of soup! This recipe my family originally got from a family friend. My sister kept the recipe over the years, and would make it every once in a while. I recently got the recipe from her, made some changes, and came up with something amazing. I cut this recipe in half because I always make too much food. This will serve 4 as an appetizer, or 2 for a main meal. Serve with warm bread, and maybe a salad. Most importantly, serve with a glass of wine!

Potato Soup

2 pieces bacon, cut in small pieces - I use the pepper thick-cut bacon
1/2 small onion, diced
2-3 stalks of celery, diced
2-3 russet potatoes, peeled. I cut in 1/2 in dice, but you can cut larger if you wish
2 T. Butter
2 T. Flour
2 cups milk
1 t. lemon pepper
1 1/2 teaspoons worcestershire sauce
1 cup fresh or frozen corn

Garnish:
Green onions
chedder cheese
bacon

In a small pot, cover potatoes with water, and season with salt. Bring to a boil, and cook until potatoes are soft. Once potatoes are done, you'll want to drain almost all of the water out of the potatoes (I leave about a half cup of water in the pot) Mash half of the potatoes, or all if you don't like a chunky soup.

Meanwhile, in a dutch oven, or a soup pot, heat pan over medium-high heat. Once the pan is hot, toss in bacon and cook until crisp. Scoop bacon from pan, and put on a paper-towel lined plate. Remove all but 1 T. of bacon grease from pan. Saute onion and celery until soft. Season with lemon pepper, and worchestershire. Turn heat down to medium, add butter and cook until butter is all melted and foaming has subsided. Sprinkle two tablespoons flour over butter, whisk together. cook for about 1 minute. Gradually whisk in two cups of milk, bring to a boil, and allow the soup to thicken. Add bacon, potatoes, and corn. cook until corn is heated through. Garnish with green onions, and cheddar cheese, and bacon if desired.