Potato Soup

From: Fresh from the Farm Stand

Ingredients:

• 1/2 Pound Bacon, Diced
• 1 Onion, Diced
• 2 Stalks Celery, Diced
• 8 Cups Water
• 1/4 Cup Chicken Soup Base
• 4 Cups Milk

• 6 Potatoes, Peeled and Cubed
• 1 Teaspoon Pepper
• 1/2 Teaspoon Dill Weed
• 1/4 Cup Butter, Softened
• 1/2 Cup All-Purpose Flour
  

Directions:

• In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain.
• Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill weed; cook until potatoes are soft, about 15 minutes.
  
• To thicken, blend butter and flour in a bowl; add one sup hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened.