Tracey's Potato Soup

• 6 slices bacon
• 6 medium potatoes peeled and cubed, (about 6 cups)
• 2 cups chopped onions
• ⅔ cups chopped celerey
• 2 large carrots, chopped
• 1 cup water
• 1 ½ teaspoons salt
• 1 teaspoon sugar
• ¼ teaspoon pepper
• ¼ cup flour
• 4 cups milk
• ½ pint whipping cream, (1 cup)
• snipped chives

Fry bacon until crisp. Remove bacon, drain, crumble and set aside. Stir potatoes, onions, celery, carrots, water, salt, sugar and pepper into bacon drippings in large kettle. Cook covered until veggies are tender - 20-25 mins. Combine flour with 1 cup milk until blended. Add to potatoes mixture along with remaining milk. Cook over medium heat, stirring occasionally until mixture is thickened, 10-15 mins. Stir in cream with crumbled bacon, heat through, garnish with chives.