3 slices bacon
1/2 c. onion (chopped)
1/4 c. celery (chopped)
1/4 c. carrot (chopped)
6 c. milk
4 tsp. Wylers chicken flavor instant bouillon
1 3/4 c. Borden Country Store mashed potato flakes

In large saucepan, cook bacon until crisp; remove and crumble. Set aside. In drippings, cook onion, celery and carrot until onion is tender. Gradually add milk then bouillon. Over medium heat, cook and stir until hot. Stir in potato flakes, cook and stir until thickened and bubbly. Serve with reserved bacon. Refrigerate leftovers. Makes about 1 1/2 quarts.