Hearty Potato Soup

Peel and dice the potatoes into about 3/4-inch chunks. Purposefully slice some cubes much smaller so that they disintegrate while cooking. Add to a large soup pot and cover with water, allowing one inch more above the potatoes. Add the salt and allow the potatoes to cook on low heat.

Chop the onion finely. Slice three ribs of celery, reserving the celery leaves. Take the turkey bacon and put it in a skillet with a tablespoon of vegetable oil. Allow the bacon to cook for a while, then add the vegetables and saute until the onion is soft. Remove the bacon and add the vegetables to the potatoes. Place the bacon back in the frying pan and cook until cooked through, then remove the bacon to a cutting board. Chop the bacon roughly and add that to the potatoes.

Chop the celery leaves and add them to the soup. When the potatoes have finish cooking, begin to add the cream of celery. You may not need all four cans; add the first two and taste. If you need more, add another can. If the broth is still too weak for your tastes, add the last can. Stir until the cream soups dissolve. Add the parsley and pepper. Add salt if you wish.

Stir well and serve. Serves a lot of people!