1 med. onion
2 1/2 c. diced potatoes
3/4 c. sliced carrots
2 c. boiling water
1 tsp. salt
3/4 tsp. parsley flakes
1/4 tsp. sage
1/4 tsp. paprika
1/8 tsp. white pepper
3 c. milk, divided
3 T. flour
2 slices bacon, cut in pieces
Fry bacon; drain and set aside. Add onions to drippings, sauté until transparent. Add potatoes, carrots, water and salt. Cover and simmer 10 minutes, or until vegetables are tender. Add spices and bacon. Combine 1/2 cup milk and flour; blend thoroughly. Add to soup. Simmer until slightly thick, stirring constantly. Add remaining milk, heat through. Note: Bits of ham taste good in this, also.
Marion Drees