4 slices bacon, fried crisp & crumbled
1 med. onion, diced
2 tbsp. all-purpose flour
1/4 c. sugar
1/4 c. white vinegar
1/4 c. water
Salt & pepper to taste
4-6 potatoes, boiled & sliced
2 tbsp. pimiento
6 cups chicken broth (about 48 oz.)

Sauté onion in bacon drippings. Stir together flour, sugar, vinegar, water, salt and pepper. Blend into pan with sauteed onions. Stir constantly to make a smooth sauce. Add potatoes (drained), pimiento and bacon to chicken broth in 3-quart stock pot. Heat through before serving.

Serves 6 portions.