6 potatoes, diced
1/2 c. onion, chopped
2 stalks celery, chopped
2 tsp. salt
2/3 tsp. pepper
8 slices bacon, fried and crumbled

WHITE SAUCE:

6 tbsp. bacon drippings
2 tbsp. flour
2 c. milk

Cook together potatoes, onion, celery, salt and pepper; cover all with water and cook until tender. Fry 8 slices of bacon, save 6 tablespoons drippings. Make white sauce of 6 tablespoons drippings, 2 tablespoons flour and 2 cups milk. Add white sauce to soup. Heat thoroughly. Crumble bacon and add to top of soup in bowls. There's nothing like a steaming tureen of potato soup on a crisp, cool fall evening!