1-2 lb. bacon, cut into 1-inch squares
1 lb. sliced carrots
1-2 large onion, finely chopped
4-5 stalks sliced celery
8-10 cloves fresh garlic, chopped
1-2 sticks butter
6-7 bay Leaves
1-2 cups water
3-4 tbsp. cream (optional)

Cook bacon in a large stock pot. Drain off fat. Add butter, let it melt. Add in all other ingredients, stir until well mixed and bring to boil over medium high heat. Stir regularly to prevent sticking/burning on bottom of pan. Reduce heat to low and simmer until carrots and potatoes are tender and potatoes begin to cream/thicken the water. Serve hot and pepper to taste.

WARNING: Eating too much of this delicious dish can bring you an extra 5 pounds in a hurry!

Submitted by: Gwen Noack