Gluten Free Potato soup

4 serving Bauman's Select Fresh Russett Potatoes 1 potatoe = 1 serving (by LYDIAAS)
2 small (5-1/2" long) Carrots, raw
1 stalk, large (11"-12" long) Celery, raw
.25 cup, chopped Onions, raw
.25 cup, pieces or slices Mushrooms, fresh
1.5 serving Bacon, Wright Smoked Bacon - 2 slices
2 tbsp Mochiko Sweet Rice Flour (by NICKKILB)
4 cup Milk, 3.25%
1 cup (8 fl oz) Water, tap
.5 tsp Salt (table) (by CYNDYY1)
.25 tsp Pepper, black

you can add the bacon as a garnish or add it when you put in the milk. I like to let it cook with the soup.
Salt and pepper to taste

dice up and chop the vegies while you cook your bacon in the bottom of your soup pan. This is a small receipt so I use a 3qt pan.
Cook bacon thoroughly to get all the dripping out, and remove the bacon and set aside.
Put vegitables in the pan and cover with water, add salt and pepper, cook over med heat till vegs start to get soft.
Mix your sweet rice flour with a little milk to make a paste, then pour in milk to the soup, then add flour mix, and cook over low heat till it boils, and stir regularly. crumble bacon and add to the soup.

Serving Size: 6- 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LYONS2JAPAN.