Quick Creamy Potato Soup - cooking recipe

Ingredients

3 or 4 slices bacon, chopped
1/2 c. onion, chopped
3/4 c. celery, chopped
3/4 c. carrots, chopped
7 c. milk
5 tsp. Wyler's chicken-flavored instant bouillon
2 c. potato flakes

Preparation

In 2-quart glass measuring cup, cook bacon on 100% High power for
four
minutes or until crisp.
Remove and crumble; set aside.
In
the drippings, cook onion, celery and carrots on
100% High
power
for
eight
minutes;
stir and cook ten minutes more
or
until
onion
is
tender.
Stir in milk and bouillon. Cook
again on High power ten minutes or until hot, stirring after
four minutes.
Stir in potato flakes and cook again
on 100% High power eight minutes or until thickened and bubbly, stirring again after three minutes.
Stir in crumbled bacon.
(For a
richer
soup, add 1 cup leftover cubed cooked chicken, turkey or ham.)