• 4 large Idaho potatoes diced
  1 large onion chopped fine
  1quart milk
  Salt & Pepper to taste
  11/2 Tbs bacon grease or 1 Tbs butter
  4 Tbs flour
  2 hardboiled eggs

Dice the spuds and boil in salted water until tender.
(½ cup of chipped jerky can be added instead of salt).
Add milk and bring to a boil.
In a large fryin’ pan or 12” a Dutch oven, brown grease and flour.
Avoid burning by stirring constantly.
Add to the soup while stirring and boil until it thickens.
Add a touch of favorite seasonin’ if desired.
Add the chopped boiled egg last.
Good anytime but, goes well with any camp bread on a cold day.