Potato Soup

Lisa gave me this recipe about 10 or 12 years ago, so technically it is hers!! However, as soon as we have the first chill of fall I make this soup because Jamie just loves it - enjoy!

9-10 potatoes peeled and cubed
4-5 sliced carrots (or a couple of handfuls of baby carrots cut in 1/2 or 1/3)
1 bunch green onions chopped (both ends)
6 slices bacon
4 Tbsp. Flour
4 Tbsp. Butter
2 cups milk
3 chicken bullion cubes
Seasonings (to taste)
salt
pepper
garlic powder
fajita seasoning

In a large pot combine potaotes, carrots and onions and cover with water. Add bullion cubes and seasonings to taste. Bring to a boil and boil until fork can easily be inserted into potatoes.

In the mean time, cook the bacon.

Make white sauce to thicken soup by melting butter and mixing it with the flour. The result should be about the consistency of pudding. Add more butter or flour if needed. Mix milk over low heat with butter and flour mixture and bring to a slight boil (be careful not to scorch). The mixture should be thick but pourable.

Crumble bacon into soup as it is still boiling. Add milk, flour, butter mixture to the pot after the potatoes are soft and let simmer another 15 minutes or so.

YUM!