Quick Creamy Potato Soup

• 3 or 4 slices bacon, chopped
• 1/2 c. onion, chopped
• 3/4 c. celery, chopped
• 3/4 c. carrots, chopped
• 7 c. milk
• 5 tsp. Wyler's chicken-flavored instant bouillon
• 2 c. potato flakes

1. In 2-quart glass measuring cup, cook bacon on 100% High power for
2. four
3. minutes or until crisp.
4. Remove and crumble; set aside.
5. In
6. the drippings, cook onion, celery and carrots on
7. 100% High
8. power
9. for
10. eight
11. minutes;
12. stir and cook ten minutes more
13. or
14. until
15. onion
16. is
17. tender.
18. Stir in milk and bouillon. Cook
19. again on High power ten minutes or until hot, stirring after
20. four minutes.
21. Stir in potato flakes and cook again
22. on 100% High power eight minutes or until thickened and bubbly, stirring again after three minutes.
23. Stir in crumbled bacon.
24. (For a
25. richer
26. soup, add 1 cup leftover cubed cooked chicken, turkey or ham.)

bacon, onion, celery, carrots, milk, bouillon, potato flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042322 (may not work)