Dad's Potato Soup by Phyllis Conn

1 pound sliced bacon, chopped
3 stalks celery, chopped
1 large onion, chopped
4 cups water or chicken broth
One 28-ounce package frozen Ore-Ida Potatoes O'Brien (or 32-ounce Southern Style Hash Browns)
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon McCormick ground black pepper
1 cup water

In large stock pot or 4-quart Dutch oven, cook bacon over medium heat until crisp. Remove to paper towers to cool. Drain all but 2 tablespoons bacon drippings from pot.

Cook celery and onion in drippings over medium heat until tender. Add 4 cups water. Add potatoes; bring to boiling.

In medium bowl, combine flour, salt and pepper. Add 1 cup water; stir just until combined. (May need to add 2 tablespoons additional water to make mixture like biscuit dough).

Drop small spoonfuls of the dough into the soup, forming dumplings. Reduce heat to medium and simmer, covered, about 10 minutes or until dumplings and potatoes are done. Stir bacon pieces into soup.

Recipe contributed to this year's "Wal-Mart Family Cookbook" by Phyllis Conn, of Butler. The 2008 version is on sale for $4.95. It is featured near the produce section of the Ontario store where Conn works.