5 lg. russet potatoes
3-4 leeks
3 1/2-4 c. water
1 1/2 c. cream or milk
1/2 tsp. caraway seed
1 tsp. dill weed
1 tsp. salt
1/2 qt. Johnny's seasoning salt
Pepper to taste
2 carrots, diced
2 celery stalks, chopped
1/2 lb. bacon, crumbled
2 tbsp. butter

Scrub potatoes and cut up. Wash the leeks and chop them up well discarding the tough green ends. Cook all vegetables in salted water until tender, about 1/2 hour. Add rest of ingredients. Let simmer another 15-20 minutes.