Ingredients

　　2 strips bacon

　　1/3 cup chopped onion

　　2 cups diced raw potatoes

　　1/2 cup sliced fresh carrots

　　2 cups boiling water

　　1 1/2 teaspoons salt

　　1/4 teaspoon ground sage

　　1/8 teaspoon ground black pepper

　　1/4 teaspoon paprika

　　1 teaspoon dried parsley flakes

　　2 tablespoons flour

　　2 cups milk

　　Fry bacon until crisp in a saucepan large enough for making soup. Remove bacon. Add onion and sauté until limp. Add potatoes, carrots, boiling water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over the soup.