PENZEY’S POTATO SOUP

8 strips of bacon cut i9nto l/2′ strips
2 med. onions, peeled and minced
2 stalks celery, peeled and minced
3 carrots, peeled and diced
3 cups potatoes, peeled and diced
l tsp. marjoram
l/2 tsp. thyme
4 tbsps. flour
2 qts. rich chicken stock
l big pinch saffron threads
l tbsps. parsley flakes
s and P to taste
In a heavy 4 qt. covered soup opot cook bacon until crisp. Remove bacon to paper towel. Drain off all but 2 tbsps. drippings. Add minced onions, celery, carrots, marjoram and thyme. Stir to blend. Cover and cook over low for l0 mins. Add
raw potatoes and stir to coat, cover and cook for l5 mins. Push veggies to one side of the pan then stir in flour
l tbsps. at a time. When flour has aqll been incorporated mix with the beggies. Add the bacon, cook for an
additional 5 mins. Add l quart stock and stir until smooth. Add the rest of stock and bring to a boil. Add saffron
Reduce the heat to a simmer for about l/2 hr. until potatoes are thoroughly cooked. Add parsley flakes. Taste
then season with s&p as desired. Yields about l2 cups. You can dice up the 3 potatoes, but when the soup is finished microwave 3 more potatoes and cool & mash and add to the soup otherwise it’s not thick enough.