4 c. diced potatoes
1/3 c. chopped onion
1/3 c. chopped celery
4 tbsp. grated carrots
Water
1 qt. milk
4 tbsp. flour
6 slices bacon
4 tbsp. bacon drippings
Salt to taste

Place vegetables and enough water to cover in large saucepan. Simmer until vegetables are cooked. Meanwhile, fry bacon very crisp. Cool, crumble and set aside. Reserve drippings. Add milk and bacon drippings to cooked vegetables, bring to boil. Reduce heat. Mix flour with small amount of milk and stir into soup mixture. Simmer until thickened to consistency which you like. Taste and add salt if needed. Add crumbled bacon just before serving. May omit bacon and bacon drippings and use 4 tablespoons butter and 3-4 fried sliced hot dogs.