Bacon Tuna Soup
1 lb. Potatoes, cut into 1-inch cubes
1 tsp. sea salt
3 slices Bacon, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
2 celery stalks, thinly sliced
3 carrots, peeled and sliced thinly
1 can whole kernal corn, drained
2 bay leaves
1 c. chicken broth
2 1/2 c. whole milk
1 tsp. dill
1 tsp. thyme
2 small cans flaked tuna in water, drain.
Fill a large saucepan 2/3 full of water and bring to a boil.
Add salt and the potatoes.
Boil until just fork tender, about 8 to10 minutes.
Drain and set aside.
In the same saucepan, cook the bacon until crisp.
Remove bacon and drain on a paper towels.
Remove all but three tablespoons of the bacon drippings from the pan.
Add onions, garlic, celery, carrots, corn and bay leaves over medium heat for about 6 minutes, until the onions are soft.
Add broth, milk, dill and thyme.
Bring to a bowl, and then turn down to a simmer.
Add potatoes, bacon and tuna. Season with salt and lots of black pepper. Simmer 3 to 5 minutes, until tuna is heated through. Remove bay leaves and serve.