8 slices turkey bacon, cut in 1/2 inch lengths
1 med. onion, diced
2 celery stalks, diced
1 carrot, peeled, finely chopped
8 med. potatoes, peeled and diced
4 bouillon cubes
1/2 c. evaporated milk

In Dutch oven saute veggies and bacon pieces together, until bacon almost crisp and veggies tender. Add 4 to 5 c. water and 4 bouillon cubes. Bring to a boil. Peel and dice potatoes and add to pot. Cook 12 to 15 minutes. Combine 1/2 cup flour and 1/2 cup water whisk until smooth; slowly stir into soup until thickened. Remove from heat and stir in milk. Add a pat of butter to each bowl, if desired.