Russian Potato Soup

from The Complete Book of Soups and Stews by Bernard Clayton, Jr

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 3  tablespoons butter
• 2  onions, finely chopped
• 2  celery ribs, finely chopped
• 1⁄2 lb potato, peeled and diced
• 1  carrot, grated
• 2  garlic cloves, minced
• 1  cup water
• 1  bay leaf
• 1⁄4 teaspoon basil
• 1⁄3 cup bacon (optional) or 1⁄3 cup ham, bits (optional)
• 2 -3  cups  chicken stock
• 1⁄8 teaspoon Worcestershire sauce
• 1⁄8 teaspoon paprika

Directions

1. Saute veggies and garlic in butter for about 15 minutes.
2. Add water, bay leaf, and basil; simmer, covered, until vegetables are tender. 20 - 25 minutes.
3. Mash the veggies or process briefly in a food processor. Do not make it into a homogenous mix. You should still be able to discern separate ingredients and colors.
4. Add the chicken stock and optional meat. Heat and season with Worcestershie and paprika before serving.