4 slices bacon, cut up
3 med. potatoes, peeled & chopped
1 lg. onion, chopped
1 med. carrot, chopped (1/2 c.)
1 stalk celery, chopped
4 c. milk
2 tsp. salt
1/4 tsp. pepper
1 c. liquid sour cream
2 tbsp. flour
2 tsp. paprika

Fry bacon until crisp. Drain, leaving a little bit of drippings in pan. Set bacon aside. Add next 4 ingredients. Cover and cook over low heat, about 20 minutes until potatoes are tender. Stir occasionally. Stir in next 3 ingredients.

Stir together sour cream, flour and paprika; gradually add 1 cup of hot mixture into sour cream. Return to remaining hot mixture in saucepan. Cook and stir until mixture just bubbles. Top with bacon. Serve immediately. Makes 6-8 servings.