Potato Chowder Soup II recipe

8 servings

4 slices bacon, chopped

1/2 large onion, diced

1/2 teaspoon celery salt

4 large potatoes, cubed

1/2 large carrot, diced

5 cups vegetable broth

3 cups milk

1/2 teaspoon seasoning salt

3 pinches dried dill weed

1 tablespoon ground black pepper

In a large saucepan over medium heat, cook bacon until crisp.

Remove bacon from pan, leaving drippings.

Cook onion in drippings until tender.

Stir in celery salt, potatoes, carrot and broth.

Bring to a boil, then reduce heat and simmer until vegetables are tender, 20 minutes.

Stir in milk, seasoning salt, dill and pepper.

Heat through and serve.