Fried Potato Soup

• 1 pound Bacon, Sliced Into 2 Inch Pieces
• 12 Yukon Gold Potatoes, Halved And Sliced
• 1 Red Bell Pepper, Stem And Seeds Removed, Then Diced
• 1/2 Yellow Bell Pepper, Stem And Seeds Removed Then Diced
• 2 bunches Scallions, Sliced
• 1 Carrot, Finely Sliced And Diced
• 1/4 cups Flour
• 1 cup Milk (whole, Part, Or Skim)
• 3 cups Chicken Stock (more Or Less, Depending On Desired Consistency)
• 1 teaspoon Onion Seasoning
• 1 teaspoon Garlic Powder
• 1/2 teaspoons Chicago Steak Seasoning
• 1/2 teaspoons Mrs. Dash
• 1/2 teaspoons Pepper
• 1/2 teaspoons Salt

1. Cook bacon in a high-sided frying pan over medium heat until crisp. Remove it from the pan with a slotted spoon and put it onto some paper towels. Add the potatoes to the bacon drippings and cook over medium heat until crisp. Remove with slotted spoon onto paper towels.
2. Remove all but about three tablespoons of the bacon drippings. Add red and yellow bell peppers, scallions, and carrot and cook just until vegetables are tender. Add the flour and whisk continuously for several minutes. Add the milk and whisk continuously until thickened. Whisk in the chicken stock and return the bacon, potatoes, and vegetables to the pot. Add seasonings, cover and let it simmer for 15-20 minutes.
3. Serve with French bread, rolls, bread and butter, or grilled cheese sandwiches for a quick and simple work night meal.

bacon, potatoes, red bell pepper, yellow bell pepper, bunches scallions, carrot, ubc, milk, chicken, onion seasoning, garlic, chicago steak seasoning, pepper, salt

Taken from tastykitchen.com/recipes/soups/fried-potato-soup/ (may not work)