Title: Kathy's Potato Soup
Categories: Soups, Vegetables
Yield: 8 Servings

5 lb Potatoes-cubed
2 lg Onions-minced
1 lg Carrot-sliced thin
1 lb Bacon
1/4 c Flour
1 qt Cream or half-and-half
Salt
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini