6-10 potatoes, diced
1/2 c. onion, chopped
3 stalks celery, chopped
1 tsp. salt
1 can cream of onion soup, condensed
2/3 tsp. pepper
10 slices bacon
2 tbsp. flour
1 can evaporated milk
Milk

Cover potatoes, onion, celery with water and cook until tender; drain. Fry bacon, save 6 tablespoons of drippings. Use these drippings, flour, condensed soup and evaporated milk to make a white sauce. Add the white sauce, seasonings and crumbled bacon to the vegetables. Add milk to achieve desired consistency. Heat thoroughly. (I sometimes add grated raw carrot to the vegetables just before they are finished cooking. This adds a little extra color to the soup.)