• 2 bay leaves
• ½ teaspoon dried basil (optional)
• 4 tablespoons butter
• 1½ cups minced onion
• 1 cup diced celery
• 6 cups pared, diced, raw potatoes
• 4 cups boiling water
• 4 cans creamed corn
• 3 cups whole milk
• 2 teaspoons salt
• ½ teaspoon pepper
• 8 ounces grated cheddar cheese
• 1 tablespoon minced parsley (optional)
• 8 slices bacon, cut in one inch pieces (optional)

Using a large Dutch oven, heat butter over low heat; cook onion and celery until soft but not brown. Add bay leaves, raw potatoes and boiling water; cook until potatoes are tender (for thinner soup) or until they begin to fall apart (for a thicker soup). Remove bay leaves.

Add creamed corn, milk, salt, pepper and cheddar cheese. Stir until cheese melts.

In a large skillet over moderately high heat, fry bacon, turning frequently, until crisp; drain on paper towels; crumble. Sprinkle crumbled bacon and parsley on top of soup prior to serving.

Makes 8 servings.

Cut this recipe in half to make a smaller portion.