Bacon and Potato Soup

1/2 lb. bacon (cooked and crumbled)
1 med. onion (chopped)
4-6 med. potatoes (diced)
4 boiled eggs (cubed)
2 c. scalded milk
Salt and pepper

Fry bacon until crisp, then crumble. Remove from pan. Pour off all but 2 tablespoons of bacon fat. Add potatoes and onions to fat. Cover with water and cook until done. Add crumbled bacon, cubed eggs, scalded milk and seasonings.

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