European Bacon Potato Soup

Here is another B&D friendly recipe.  Low on everything, but taste.
European Bacon Potato Soup

1/2 # of European Bacon (we find this at the meat counter at Fred Meyer), remove as much of the fat as possible, chop fine
3-4 medium potatoes, peel and dice, keep in bowl of salted water so they don't discolor
2 cooking spoons full of chopped carrots, celery and jicama (KitchenAid nylon Basting Spoon)

In a Emeril 4-qt pan, add drained diced potatoes and add water to cover potatoes.
Bring to boil and simmer to cook the potatoes.  (about 20 minutes)
Add chopped carrots, celery and jicama.
Bring to boil and simmer about 5 minutes to cook mixture.
Add chopped European Bacon.  Stir to combine.  Bring to boil and simmer mixture for about 5 minutes.
Serve soup with Gustus Vitae Crushed Red Pepper Flakes.  (from Amazon)

We like this condiment because it adds a nice flavor, but is not hot, hot red pepper flakes.  We're thinking sometime in the future we'd grind the pepper flakes and produce a chili powder.