Swiss Potato Soup

1 lb. Sugar Cured Hickory Smoked Bacon (can also use Peppered Bacon for added flavor) diced,

1 medium Onion, chopped

2 cups Water

4 medium Potatoes, peeled and cubed

1 ½ tsp. Salt

1/8 tsp. Pepper

1/3 cup All-Purpose Flour

2 cups Milk

1 cup (4 oz.) Shredded Swiss Cheese

In a saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon of drippings. Saute the onion in bacon drippings until tender. Add water, potatoes, salt and pepper. Bring to a boil. Reduce the heat and simmer, uncovered for 12 minutes or until potatoes are tender. Combine flour, milk until smooth; gradually stir in potato mixture. Bring to a boil; stir in cheese until melted, then add bacon.