Preparation:
1. In a 3 qt saucepan over medium heat, melt butter and saute onion and
celery for 5
minutes or until tender; stirring occasionally.
2. Add potatoes, water, pepper and bay leaf. Heat to boiling, reduce
heat
to low, cover and cook for 15 minutes or until potatoes are tender;
stirring occasionally.
3. Gradually stir in soup and milk. Cook uncovered for 5 minutes;
remove
bay leaf.
4. To serve ladle into soup bowls, garnish with bacon. |
