German Brown Potato Soup - cooking recipe

Ingredients

1/2 to 1 lb. sliced bacon
7 or 8 medium size potatoes
1 onion
1/2 c. celery
1 box frozen cauliflower
4 Tbsp. flour

Preparation

Cut bacon into 2-inch pieces.
Fry until crisp.
Remove bacon. Set aside.
Remove all but 4 tablespoons of drippings.
Dice potatoes, onion and celery.
Cook potatoes, onion and celery in Dutch oven having water about 2 inches above the vegetables. Cook until almost soft.
Add cauliflower while vegetables are cooking brown.
Add flour in drippings to soup.
Add bacon.
Cook over medium heat until thick.
Garnish with hard-boiled eggs.
Serve.