In large saucepan, cook bacon till crisp. Drain bacon, reserving 3 tablespoons drippings in pan. Set bacon aside. Add chopped potatoes, onion, carrot, and celery to bacon drippings. Cover and cook over low heat about 20 minutes or till potatoes are tender, stirring occasionally. Stir in the milk, salt, and pepper; bring mixture to boiling. Stir together sour cream, flour, and paprika; gradually stir about 1 cup of the hot mixture into sour cream mixture. Return to remaining hot mixture in saucepan. Cook and stir just till mixture bubbles. Top with bacon pieces. Serve immediately. |
