Kathy's potato soup

Yield: 8 servings

Measure Ingredient
5 pounds Potatoes-cubed
2 larges Onions-minced
1 large Carrot-sliced thin
1 pounds Bacon
¼ cup Flour
1 quart Cream or half-and-half
\N \N Salt
\N \N Pepper

Boil potatoes, onion and carrot in water until tender (about 20 minutes) While vegetables are boiling fry bacon (reserving grease).

Remove bacon from pan, add flour and stir to form a paste. Add cream and stir until blended and cream starts to thicken. Add to vegetables and stir until well blended and thick.

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