Bacon Potato Soup

2/3 cup lean bacon, diced
1 medium onion, diced
2 Tbsp flour
6 cups beef bouillon
4 medium potatoes, chopped
1/2 cup sour cream
1/2 cup milk
2 egg yolks (optional, I think they thicken the soup)
Parsley, salt, pepper to taste
Shredded cheese as topping if desired.

In heavy saucepan or dutch oven, brown bacon. If you don't use lean bacon, you may want to drain off some of the drippings, but be sure to leave enough to brown the onion and flavor the soup. Add chopped onion and cook over low heat until onion is tender, not brown. Add some beef bouillon and blend in flour to thicken, then gradually add the rest of the bouillon. Add potatoes, cover and simmer about 45 minutes or until potatoes are done. In a small bowl, blend together until smooth: sour cream, milk, and egg yolks (I leave these out). Spoon a little of the hot broth into the cream mixture and then slowly stir warmed mixture into hot soup. Do not allow to boil. Add parsley, salt, and pepper to taste and cheese if desired.

Servings: 4-5