8 slices bacon, cut up
3 med. potatoes, peeled and chopped (3 c.)
1 lg. onion, chopped (1 c.)
1 med. carrot, chopped (1/2 c.)
2 stalks celery, chopped
1 c. chicken broth
3 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. sour cream
2 tbsp. flour
2 tsp. paprika

In large saucepan cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings in pan. Cook the chopped onion, carrots and celery in the drippings until tender but not brown. Add the potatoes and chicken broth. Cover and simmer until potatoes are tender, about 20 minutes, stirring occasionally. Stir in the milk, salt and pepper. Bring to a boil.

Combine sour cream, flour and paprika. Gradually stir about 1 cup of the hot mixture into sour cream mixture. Return to remaining hot mixture in saucepan. Cook and stir just until soup bubbles. Top with the bacon pieces and serve at once. Makes 6 to 8 servings.