Remember the Bacon-Baked Potato Soup over which everyone wet his/her pants?
No? Here's a link to reference.
Anyway, here is a lighter, springier, vegetable-ier version of it. According to my family, it's equally devourable. And there are tons of delish bits of produce which even your meat-and-potatoes eaters won't mind.
(Vernie gives it two drunk thumbs up.)
Springy Bacon-Potato-Veggie Yummy Soup
Serves exactly five, with not a drop left.
1/4 pound good bacon, diced
1 medium onion, diced
2 leeks, white and light green parts only, chopped (but not as fine as you'd think)
3 ribs celery, diced
3 medium carrots, peeled and diced
3 medium russet potatoes, ends cut off
4 cups chicken broth
1 cup half-and-half (or cream, if you've got it on hand)
Lots of fresh dill, chopped
Place the bacon in a cold soup pot over medium heat. Cook, stirring rarely, until crispy; remove with a slotted spoon and reserve. Pour off all but 2 Tbsp fat.
Over medium heat, cook onion, leeks and celery in remaining bacon fat until onion is translucent, 5 to 7 minutes. Meanwhile, cook potatoes in microwave to "bake" them. (If you've got tons of time and are philosophically opposed to microwaves, bake potatoes in advance at 400 degrees until done, about 45 minutes.) Let potatoes cool slightly; then halve them and break them into chunks sans skins. This is easier than it sounds.
Add broth to soup pot; bring to a boil; add potatoes. Simmer over low heat approximately 10 minutes.
With a nice heavy-duty potato masher, mash the hell out of the soup. Think "watery mashed potatoes" and you'll have a good starting place. Return reserved bacon to the pot. Whisk half-and-half into soup.
When everything is good and hot and tasty, serve it forth with lavish amounts of dill sprinkled atop each bowl. Om nom nom nom nom, as everyone at my house yestereve said.