1/2 lb. bacon
4 lg. onions
4 lg. potatoes
5 c. chicken broth, heated
1/3 c. cold water
2 tbsp. flour
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. coarse pepper
1/2 tsp. sage
butter
Red pepper slices & fresh parsley for garnish

Dice the bacon and brown in a large heavy soup pot or skillet. Peel and slice potatoes and onions. Add them and the hot broth to the pot. Bring to a boil and simmer for about 30 minutes or until potatoes are tender. Blend the flour, water, salt, sugar and pepper together. Add about 1/2 cup of soup stock to the flour mixture, stir until smooth and mix into the soup. Serve hot with a dab of butter and sprinkle with sage. Garnish with parsley and red pepper.