| | Directions | | Fry bacon until crisp in a 2 qt. pan. Remove from heat and drain. Add onions and sauté until limp, do not brown. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender. (8-10 min.) Add seasonings. Blend flour with milk and add to vegetable mixture. Stir until slightly thickened. Crumble bacon over soup. |
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| Ingredients | | - |  | 2 or more slices of bacon |
| - | | 1 onion (medium) |
| - | | 3/4 cup sliced carrots |
| - | | 2 cups boiling water |
| - | | 2 1/2 cups cubed potatoes |
| - | | 1 teaspoon Salt |
| - | | dash of pepper |
| - | | 3/4 teaspoon parsley |
| - | | 3 tablespoons flour |
| - | | 3 cups milk |
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