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Bavarian Potato Soup

Yield: 8 Servings, about 2 quarts.

1/4 lb Lean Bacon; diced
3 Lb Potatoes; cut into 1/2 inch cubes
4 Lg Carrots; finely chopped
5 Ribs celery; finely chopped
3 Leeks; finely chopped
1 Onion, diced small
2 Tsp Sea Salt
1/2 Tsp Dried marjoram
1/4 Tsp Pepper
Enough Water to cover
Chopped fresh parsley, about 3-4 Tbs

Fry bacon in soup pot; drain drippings leaving very little in the pot. Add remaining ingredients and half the parsley. Simmer, covered, 2 hours. Garnish with parsley, if desired.

Options: Use vegetarian bacon if you would like to not use meat. If you would like to not use pork, use bits of turkey.

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