4 c. diced potatoes
1 1/2 c. sliced celery
2 c. chopped onions
2 tsp. salt
1/2 tsp. pepper
1 tsp. dill weed
1/2 tsp. thyme
Water
2 chicken bouillon cubes
1/3 c. flour
2 c. milk
1 c. sour cream
6 slices bacon
butter

Cook bacon until crisp. Crumble and set aside. Reserve drippings. Put vegetables in soup pot. Cover with water. Stir in seasonings and bouillon cubes. Cook 20-25 minutes until vegetables are tender. Put bacon fat in measuring cup. Add butter to make 2/3 cup.

In saucepan, melt shortening. Stir in flour slowly until smooth, then gradually add milk. Cook until thick. Remove from heat, stir in sour cream, then add to soup. If soup is not thick enough for you, add instant potatoes, 1/4 cup at a time - up to 1 cup. Just before serving, stir in reserved bacon. Serve hot, but do not boil.