Potato Vegetable Soup - cooking recipe

Ingredients

2 qt. potatoes, raw, peeled and diced
3 c. mixed vegetables, frozen
5 c. water
2 tsp. salt
8 slices bacon
1 1/2 c. celery, chopped
1 c. onions, chopped
3 (13 oz.) cans canned milk, undiluted

Preparation

Combine potatoes, mixed vegetables, water and salt in large kettle.
Cover and cook over medium heat until potatoes are tender.
Do not drain.
Cut bacon in small pieces; fry until partially cooked.
Add celery and onions and continue frying until celery and onions are transparent and bacon is crisp.
Add milk, bacon, onion and celery mixture to potatoes
Mix well.
Heat until hot.
Do not boil.
Stir in cracker crumbs before serving.