Ingredients

• 2 strips bacon
• 1/3 cup chopped onion
• 2 cups diced raw potatoes
• 1/2 cup sliced fresh carrots
• 2 cups boiling water
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground sage
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 teaspoon dried parsley flakes
• 2 tablespoons flour
• 2 cups milk

Instructions

1. Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.