1 tablespoon sweet butter
1/2 cup diced uncooked bacon
1 cup chopped onion
1 4/ cup chopped celery
8 to 10 ounces diced cooked sausage or ham
4 cups chicken broth
5 baking potatoes with skins on, washed and dried
(I have used the red potatoes with great success).
2 whole carrots, peeled
2 cups heavy cream or evaporated milk
1/4 teaspoon dried marjoram
Salt
Freshly ground black pepper
Fresh parsley sprigs or chopped fresh chives for garnishing
(fresh chopped chives gives this soup a wonderful flavor)
Shredded cheddar cheese for topping, optional
Melt butter in a medium to large stock pot over medium/high heat. Add bacon and onion sauté until golden brown. Add celery and sausage stirring for approximately 5 minutes. Stir in chicken broth and bring to a boil.
While the soup is cooking, grind or finely shred potatoes (I shred 3 of the potatoes and cube the other 2). Rinse potatoes well to remove any starch. Shred the carrots in a separate bowl. Add potatoes and carrots to boiling broth and bring to a boil, until cubed potatoes are cooked through if using cubes.
Cool the mixture slightly. Take 1/2 of the soup and puree in food processor or blender. Return to pot. Add cream and marjoram, salt and pepper to taste. Heat thoroughly. Sprinkle with parsley or chives and cheese in individual bowls.