Cheesy Potato Soup

4 Tablespoons butter

1 teaspoon salt

4 Tablespoons flour

2 1/2 cup milk

2 beaten egg yolks

3 large potatoes, peeled and diced

2 bouillon cubes

6 strips bacon, cooked and crumbled

1/2 onion diced (or 2 Tablespoons onion flakes)

1/2 cup Jack cheese, grated

2 teaspoons parsley

1/2 teaspoon garlic powder

salt to taste

In large pot cook potatoes in water and bouillon for about 20 minutes. While potatoes are cooking, cook bacon and diced onion in frying pan. Drain well. Drain most of the water off potatoes.

For white sauce: In sauce pan, melt margarine. Add flour and salt and mix well. Keep stiring. Add milk all at once and mix continually with wire wisk until lumps are gone. Cook and stir until thickened and bubbly. Gradually stir 1/2 cup hot mixture into beaten egg yolks (move by spoonfuls). Return all mixture to saucepan. Stir and cook over medium heat just until it returns to a boil.

In large pot, add potatoes, white sauce, bacon and onions, cheese, pepper, parsley, and garlic powder. Stir over low heat until cheese has melted and everything has blended. You may need to add more milk if mixture is too thick.