Hearty Potato Soup

I tried this new recipe today. I clipped it from the latest Penzey's catalog. I only made half the recipe since I am alone, and not sure that it would freeze well. I just finished a bowl of this, and am about ready to have a second. It is very good! And a treat on a cold evening.

HEARTY POTATO SOUP

4 medium potatoes (about 2 lbs.), peeled and cut into 1/2-inch cubes 4 ribs celery (including leaves), chopped 5 carrots, peeled and chopped 1 large onion, chopped 3 Cups water 1-2 tsp. WHOLE CELERY SEED 1/4 tsp. CAYENNE PEPPER 1/2-1 tsp. salt, to taste 1/4-1/2 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste 6 Cups milk, divided (the Marconnets use whole milk) 2 TB. cornstarch 11/2 Cups corn kernels 5 pieces bacon, cooked crisp and broken into pieces

In a medium soup pot (uncovered) over medium-high heat, cook the potatoes, celery, carrots and onions in water until tender and the water has mostly cooked off, about 15-20 minutes. Stir frequently. Add CELERY SEED, CAYENNE, salt and PEPPER and stir well. Add 53/4 cups milk and stir well, reserving 1/4 cup in a small bowl. To the reserved milk, add the cornstarch and mix until all lumps are gone; slowly pour into the soup while stirring. Heat the soup until near boiling, stirring constantly, for 1-2 minutes until the soup starts to thicken, then reduce heat to medium-low. Add the corn and bacon. Let cook 10 minutes. Serve with your favorite crackers. Prep. time: 20 minutes Cooking time: 45 minutes Serves: 10-12