1 to 2 slices bacon
1 tbsp. butter
1 lg. or 2 sm. potatoes, peeled and chopped
2 ribs celery, chopped
1/2 carrot peeled, chopped
1/4 onion, chopped
1 1/2 c. water
1 tsp. salt
1 c. milk
1 tbsp. corn starch, dissolved in 1/4 c. water

1. Fry bacon until crisp on medium heat, remove from pan and crumble; set aside until ready to use.

2. Peel, chop all vegetables.

3. Add butter to pan bacon was cooked in. Melt butter, add vegetables and cook on medium, 10 minutes, stirring often.

4. Add bacon, water, and salt, cover and simmer until vegetables are soft (15 to 20 minutes).

5. Add milk, heat thoroughly.

6. Stir in cornstarch and cook until soup thickens (about 3 minutes). Serve immediately. Taste for seasoning before serving.