Pat's Cream of Potato Soup recipe

8 servings

6 slices bacon, diced

1 onion, chopped

1 tablespoon all-purpose flour

6 cups chicken broth

6 potatoes, thinly sliced

1/2 cup instant mashed potato flakes

1 cup half-and-half

Saute bacon and onions, in a medium saute pan, until browned.

Set aside.

Over low heat, in a medium sauce pan, cook flour until pasty.

Slowly add chicken broth and bring to a boil.

Stir in bacon and onion mixture, potatoes, and instant potatoes.

Simmer for 30 minutes and then blend in half and half.

Serve.