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2 bacon strips

1 small onion, chopped

4 medium potatoes, peeled and diced

2 carrots, peeled and sliced

2 cups hot 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 all-purpose flour

2 cups milk

1. Fry bacon until crisp in a Dutch oven. Remove bacon; drain on paper towels.
2. Add onion and sauté until limp. Add potatoes, carrots, hot water and salt. Cover and cook until vegetables are tender, 8 to 10 minutes. Add seasonings.
3. Blend flour with 1/4 cup of milk and add with the remaining milk to the vegetable mixture, stirring constantly. Heat until slightly thickened.
4. Crumble bacon and sprinkle over the soup.

Serves 4 to 6.