Bacon and Potato Soup
1/2 lb. bacon (cooked and crumbled)
1 med. onion (chopped)
4-6 med. potatoes (diced)
4 boiled eggs (cubed)
2 c. scalded milk
Salt and pepper
Fry bacon until crisp, then crumble.
Remove from pan. Pour off all but 2
tablespoons of bacon fat. Add potatoes
and onions to fat. Cover with water and
cook until done. Add crumbled bacon,
cubed eggs, scalded milk and seasonings.