Paula'S Potato Soup

• 2 c. milk
• 1/3 c. flour
• 1 c. cream of chicken soup
• 1/4 c. turkey broth
• 1/4 c. water
• 6 strips bacon, browned well
• 1/2 c. onions, chopped
• 2 cloves garlic, chopped
• 5 medium potatoes (in skins)
• 2 sticks celery, chopped
• 2 sticks carrots, chopped
• 1 tsp. parsley flakes
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 Tbsp. butter

1. In a 4 to 6-quart pot, add the milk and flour (whisk, then turn heat on very low), chicken soup, turkey broth and water. In a nonstick skillet, brown the bacon well. Remove, crumble and add to milk mixture. In remaining oil, add the onions and garlic. Saute; drain and add to milk mixture the potatoes, celery, carrots, parsley flakes, salt, pepper and butter. Cover and heat on very low heat, stirring frequently, for 1 hour. Makes about 5 servings.

milk, flour, cream of chicken soup, turkey broth, water, bacon, onions, garlic, potatoes, celery, carrots, parsley flakes, salt, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=35346 (may not work)