bacon and egg breakfast soup

1  lb.		bacon
4  tablespoons		bacon drippings
5  tablespoons		flour
10  cups		water
1  ounce		chicken bouillon cubes
1/4  teaspoon		white pepper
1/8  teaspoon		cayenne pepper
1  teaspoon		salt
2		medium russet potatoes
1/2  teaspoon		instant onion flakes
4		eggs, well beatens
1/8  teaspoon		freshly grated nutmeg
2  tablespoons		dried parsley flakes
3  tablespoons		grated parmesan cheese

Tip: For nutritional information on all the ingredients in bacon and egg breakfast soup just click on each ingredient name. Then adjust the serving size for any bacon and egg breakfast soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Directions:

1
In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
2
Remove and drain bacon; keep warm.
3
Discard all but 4 tablespoons of the drippings.
4
Over medium heat, stir the flour into the drippings, blending well.
5
Cook roux over medium heat for two minutes, stirring constantly.
6
Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
7
Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
8
Add freshly grated potatoes and instant onion; simmer for ten minutes.
9
In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
10
Stir into simmering soup and continue stirring constantly for three minutes.
11
Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
12
Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.