6 med. potatoes, diced
1 med. onion, chopped
1 stick butter
7 to 8 strips fried bacon
1 to 2 eggs
Flour
Salt & pepper
Approximately 1 qt. milk

Dice potatoes and onion and boil in salted water. Drain off water. Pour in milk and add stick of butter, salt and pepper to taste. Crumble fried bacon into soup.

Mix 1 or 2 eggs with enough flour to make ripples crumbly, but kind of sticky. You don't want it too dry. Crumble and drop ripples into soup and cook medium to medium-high for about 1/2 hour or so. Check for doneness of ripples.