Potato Chowder

Fry bacon until crisp in saucepan large enough for making soup. Remove bacon. Add onions and sauté until limp. Add potatoes, carrots, 2 cups boiling water, and the salt. Cover, cook until vegetables are tender (10 to 15 minutes). Add seasonings blend 1/4 cup of the milk into flour, add with remaining milk to vegetable mixture, stirring constantly. Heat until slightly thickened. Crumble bacon and sprinkle over soup.