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Velvet Potato and Bacon Cheese Soup

1/4 lb. bacon, cooked and crumbled
1 tbsp. bacon drippings
4 potatoes, sliced
1/2 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped carrots
2 tbsp. chicken bouillon
4 c. water

Combine all ingredients and simmer until tender. Add: 1 (12 oz.) can evaporated milk 2 tbsp. flour mixed with 1/4 c. water Mix until thick and melted.


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