With the approach of Imbolc we're cooking Irish and since we are reduced to stove top only as our oven has died. Tonight we made a classic Irish Potato Soup. It's the same soup my grandfather made, a recipe that has been in our family for generations with only minor alteration. Also one of the most popular soups in my house.

Irish Potato Soup

Ingredients:

1 lb bacon
1 chopped onion
5 stalks chopped celery
6 large cubed potatoes
salt and pepper to taste
2 cans evaporated milk

Directions:

1. Cook off the bacon, crumble and set aside on paper towel-lined plate.

2. Cook and stir onion and celery in the remaining bacon grease until the onion is translucent and tender.

3. Drain grease and stir in potatoes.

4. Add water to cover potatoes (about 1/2 inch above).

5. Bring to boil over medium-high heat, reduce to medium-low, simmer until potatoes are tender, stirring often.

6. Stir in bacon and evaporated milk, continue cooking until warmed through.

7. Add salt and pepper to taste.

Serve.

This recipe feeds my family and we usually serve it with a nice warm Irish loaf with last summers canned jam.