Judy'S Hearty Potato Soup - cooking recipe

Ingredients

2 lb. baking potatoes
1/4 c. margarine
2 leeks, thinly sliced (only white portion)
2 ribs celery, thinly sliced
2 cans clear chicken broth (14 1/2 oz.)
1 carrot, thinly grated
1 (13 oz.) can evaporated milk
2 Tbsp. parsley
1/2 tsp. crushed thyme
salt and pepper

Preparation

Peel potatoes; cut in 1/2-inch cubes.
In large saucepan melt butter over medium heat.
Add leeks and celery.
Cook, stirring occasionally, until tender, about 5 minutes.
Add broth; bring to boil.
Stir in potatoes and carrot.
Reduce heat.
Cover and simmer until potatoes are tender, about 15 minutes.
Mash potatoes slightly to thicken soup.
Stir milk, parsley and thyme in.
Cook until heated thoroughly.
Do not boil.
Season with salt and pepper.
Garnish with Cheddar cheese and crumbled bacon.