Directions

• In a large Dutch oven or soup pot, cook bacon until crisp.
• Remove bacon and drain on paper towels. When cool, chop bacon into small pieces and set aside.
• Add onion to bacon drippings and cook until translucent.
• Add potatoes and broth to pot. Cover and bring to a boil. Simmer until potatoes are tender when pierced with a fork (about 10 minutes).
• In a small bowl or jar, blend flour and milk until smooth. Add to broth and heat until boiling, stirring frequently. Boil one minute then turn off heat.
• Stir in salt, pepper, and parsley.
• Ladle soup into bowls and sprinkle with bacon pieces.