Potato Gagger Soup

Cover potatoes and onion with water and cook until tender. Add milk. Meanwhile, cut bacon into small pieces and fry until crisp. Pour off bacon grease, reserving 3 tablespoons. Add bacon to the potato mixture and bring to a slow boil.

Make noodles using eggs, salt, and 2 cups flour. Mix well until elastic, and pinch off noodle pieces and drop into the boiling potato mixture.

Add remaining 3 tablespoons flour to the bacon grease and brown the flour until light tan. When noodles are done and floating on the top, around 10 minutes, add browned flour mixture. This will thicken the soup.

Keep soup warmed on low heat.