1/2 c. chopped onions
1/2 c. shredded carrots
1 tbsp. butter
2 c. sliced potatoes
1 1/2 c. chicken broth
1 c. milk
2 tbsp. flour
8 slices cooked & crumbled bacon
1/2 c. frozen peas
Dash hot pepper sauce

In 3 quart saucepan cook onion and carrots in butter until tender. Add potatoes and broth. Bring to boiling; reduce heat. Cover and simmer 20 minutes (until potatoes are tender) with fork or potato masher; slightly mash potatoes. Stir milk into flour; add to potato mixture along with bacon, peas and hot pepper sauce. Cook and stir until bubbly. Cook and stir 1 minute more.