So I've got an entry permit into one of the obscure corners of the Bdub for mid-June, and I'm starting to work on the food.  This one is in the dehydrator now, and tastes of the fresh product were real tasty.  Found the concept on epicurious.com, but added a few spins. 

Saute 1 c. chopped onion in oil in a soup pot.  After about 10 min, add 4 c. chicken stock (make your own), about 2 lb. peeled and diced russet spuds, all the peeled cloves from a head of garlic, and some or all or more of the following seasonings:  bay leaf, 6 juniper berries, dried red pepper pod or two, dozen peppercorns, freshly ground nutmeg, dried thyme.  Bring it to a boil, simmer for 20 minutes.  Discard the bay leaf and any of the juniper berries you can nab, then process in batches in a food processor or blender.  Don't whup it to death, leave some chunks.  Season with Kosher salt and ground pepper.

The next time I try this I'll probably start with some decent bacon for the oil, and add the chopped cooked bacon to the soup before dehydrating.

One of these days I'll put this out on the recipes.  Anybody else in the dehydrating mood these days?