4 slices bacon, diced
1 medium onion, diced (¼ C dried + H2O)
1 carrot, diced (¼ C dried+ H2O)
2 ribs celery, diced
1 (10 ½-ounce) can chicken broth
2 ½ cups milk (or equal parts milk and cream)
1 ½ cups instant mashed potato flakes
Salt and pepper
2 green onions, thinly sliced (optional)
Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.
Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.
Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.
