Potato Soup with bacon

4 stalk, medium (7-1/2" - 8" long) Celery, raw sliced thin
8 med Potato, raw peeled and quartered
1/2 cup Flour, white
1 med yellow onion diced
2 lbs. Baby Carrots, raw
2 cans Carnation 2% low-fat evaporated milk
1 lb. Smithfield hometown bacon *cooked till crisp and crumbled
4 cans College Inn 40% Less Sodium Chicken Broth
2 tsp Orrington Farms Ham Broth Base (optional)
tap water, enough to cover all ingredients

You can make this a "loaded potato soup" by adding some shredded cheese, chives and a dollop of sour cream to your bowl of soup when served!

Dice the celery and onion. In a large pot add the onion, celery, carrots, water, evaporated milk and bacon. Heat to boiling, then simmer for about 2 to 3 hrs. About 1/2 hr before the soup is finished add the potatoes peeled and quartered. When the Potatoes are tender and the soup is finished stir in the flour to thicken soup. Serve with rolls or bread.

Serving Size: Makes about 12 one cup servings