3 slices bacon
1/2 c. chopped onion
1/4 c. chopped celery
1/4 c. chopped carrot
6 c. milk
4 tsp. chicken flavor instant bouillon
1-3/4 c. mashed potato flakes

In large saucepan, cook bacon until crisp; remove and crumble. Set aside. In drippings, cook onions, celery and carrots until onions are 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. Leftovers can be refrigerated.