2 strips bacon
1/3 c. onion, chopped
2 c. raw potatoes, dived
1/2 c. fresh carrots, sliced
2 c. boiling water
1 1/4 tsp. salt
1/2 tsp. ground sage
1/8 tsp. black pepper
1/4 tsp. paprika
1 tsp. dried parsley
2 tbsp. all-purpose flour
2 c. milk

Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onions and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover. Cook until vegetables are tender (about 8 to 10 minutes). Add seasonings. Blend flour with 1/2 cup of milk. Add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon into soup, saving a small amount to be served on top of each portion.

Makes 4 to 6 servings.

Submitted by: Sandra Crawford