Chunky Potato Soup with Dill & Bacon

Chunky Potato Soup with Dill & Bacon
by Amy Klein
adapted from Gourmet Magazine 2008

4 slices bacon
1 celery rib, coarsely chopped
1 cup coarsely chopped onion
1 1/2 pounds potatoes, scrubbed, peeled and cut into 1/2 inch cubes
3-4 cups chicken or vegetable stock
1 Tablespoon fresh dill, finely chopped
salt & pepper to taste
1 Tablespoon Marx Foods Dill Pollen

Cook the bacon until crispy. Drain, chop, and set aside. Pour the used bacon fat into a large (3-4 quart) saucepan, turn the heat to medium and add the celery and onion. Cook, stirring occasionally, until translucent. Add half the potatoes, and enough stock to cover, (about 2 cups). Bring to a boil, then reduce the heat, add the fresh dill, salt and pepper to taste and simmer for about 45 minutes or until potatoes are cooked through.

Transfer the potato mixture to a blender and puree until smooth. Return the mixture to the saucepan, add the other half of the potatoes,the chopped bacon and the rest of the stock to the saucepan and simmer for about 30 minutes, or until the potato chunks are cooked through. Pour into serving bowls and garnish with the dill pollen.