The Farmer Family Cookbook

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Debbie McFarland: Better double the batch, it is so good. Even my non-onion eaters said nothing about the onions.

Ingredients

• 60.5 medium potatoes diced
• 20.166666666667 quarts water
• 10.0833333333333 tsp salt
• 20.166666666667 carrots sliced thin
• 20.166666666667 stalks celery sliced thin
• 10.0833333333333 chopped onion
• .50.0416666666667 lb bacon
• 60.5 tbsp flour
• 60.5 tbsp bacon grease
• 1.50.125 cups milk

Steps

1. In a large pan cook potatoes, celery, carrots, salt in the 2 quarts of water. While this is cooking slice bacon and start to fry. About halfway though, add the one chopped onion and continue to cook until bacon is done and onion is translucent. Drain off grease to get 6 tbsp. Add grease back in and add flour and cook together for a moment. Drain the veggies and reserve the liquid. Add the milk and bacon/flour mixture to the veggies, stir and bring to a boil. Add back as much of the veggie broth as needed to make it the consistency you want. Add more salt and pepper to taste, if needed.