Kathy's Potato Soup

         Yield: 8 Servings
Categories: Soups, Vegetables

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.