4 Medium potatoes peeled and cubed
2 tablespoons butter or margarine
1 small diced onion
1/2 Diced bell pepper
2 tablespoon all-purpose flour
1 cup milk
1 (10 3/4-ounce) can cream of mushroom soup undiluted
1 teaspoon salt
2 cups water
1 1/2 cups cottage cheese (small curd)
6 slices of crisp cooked bacon
Cover potatoes with water and boil for about 15 minutes or until just tender. Drain and set potatoes aside.
Using a large sauce pan , melt butter or margarine. Add onion , bell pepper and saute until soft. Add the flour, stirring until mixture is smooth and bubbly. Add the milk and bring to a boil, stirring constantly reduce heat to low.
Add the mushroom soup, cooked potatoes, salt, and water, then gently stir in cottage cheese. Remove from heat. Serve in soup bowls and crumble bacon on top.
Makes 6 servings.