4 slices bacon
3 med. potatoes
1 lg. onion
1 med. carrot
1 stalk celery
4 c. milk
2 tsp. salt
1/4 tsp. pepper
1 c. sour cream
2 tbsp. flour
2 tbsp. paprika

Cook bacon, drain. Put 3 tablespoons drippings in Dutch oven. Add cubed vegetables. Cook on low for 20 minutes or microwave. Add milk, salt, and pepper. Bring to a boil. Mix sour cream, flour and paprika together. Add 1 cup of hot milk to the mixture, then add it into the Dutch oven. Cook together on low for 15 minutes. Top with crumbled bacon. Serve hot.