4 c. cubed potatoes (about 10 med.)
3 c. water
1 1/2 tsp. salt
1/8 tsp. pepper
6 slices bacon
1 med. onion, chopped
2 tbsp. flour
1 c. milk

In 3 quart saucepan, over high heat, bring potatoes, water, salt and pepper to a boil. Reduce heat to low; cover and simmer 15 minutes or until potatoes are tender.

Meanwhile, in 10 inch skillet over medium-high heat, cook bacon until browned. Drain on paper towels. Reserve 2 tablespoons bacon drippings. Drain potatoes, reserving broth. Mash half the potatoes. Set aside broth, potatoes and mashed potatoes. Wipe saucepan dry. Over medium heat, heat reserved bacon drippings until hot. Add onion and cook until tender. Stir in flour until well blended. Gradually stir in reserved broth until smooth. Stir in mashed potatoes until smooth. Add bacon, cubed potatoes and cook, stirring constantly, until soup is slightly thickened. Stir in milk. Cook until heated through. Serves 6.