4 med. sized potatoes, sliced
2 lg. onions, diced
1/2 c. celery, diced
2 1/4 c. water
3 c. milk
4 slices cooked bacon, crumbled
Salt to taste
1/4 tsp. pepper
2 tbsp. bacon fat
2 tbsp. flour
2 tbsp. parsley

Add water to vegetables and cook until done. Mash or press through coarse sieve and return to water in which they were cooked. Add milk and seasonings. To 2 tablespoons melted bacon fat, add flour and blend with a little of the hot mixture. Return to the soup mixture and heat 10 minutes. Just before serving float parsley and crisp bacon on soup. Serves six.