1 14-ounce can chicken broth
4 cups water
8 to 10 medium potatoes (cubed) or 5 to 6 large potatoes
1 medium onion (chopped)
3 cloves garlic (minced)
1/2 pound bacon (cooked and diced)
12-ounce can condensed milk
4 cups milk
3 tbs. sour cream
4 tbs. butter
1 1/2 cups flour
Salt and pepper Cook potatoes on medium heat for 25 minutes. In the meantime, cook bacon and saut onion and garlic. Add potatoes along with condensed milk, milk, sour cream and butter.
Simmer for 10 to 15 minutes. While that is simmering, in a bowl add eggs and flour together and drop in soup in quarter-size pieces.
Let simmer for 15 to 20 minutes (keep stirring occasionally).
Add salt and pepper to taste. If soup seems too thin, thicken with flour to desired consistency.