[pmuhlhan]

8 Baking Potatoes - Peeled and Cubed in one inch increments
1-1/2 Pounds of Thick Bacon - Diced
2 or 3 Large Vidalia Onions - Diced
6 Carrots - Peeled and sliced in half inch increments
3 tsp. of Chicken Base or 4 Chicken Bouillion Cubes
Pinch of Saffron
4 cups of Milk

Place potatoes in a large stock pot. Add enough water to just cover potatoes. Add Chicken Base or Bouillion Cubes and Saffron. Bring to broil and reduce heat to medium.

Fry bacon until very crispy. Drain on paper towel. Discard all but 1-2 Tablespoons of grease. Add onions and saute until translucent. Set aside.

As potatoes start to soften a bit, add carrots. Continue cooking until potatoes break down and you have a semi-thick consistency. Note: Once the potatoes start to break down, stir the bottom frequently. You will end up with some chunks of potatoes...that's good.

Add onions, bacon and milk to pot. Keep on medium heat, stirring frequently. Cook 'til heated. Note: you can add enough milk to achieve the consistency you like. As the soup sits, it will thicken quite a bit.

Salt and pepper to taste.