German Brown Potato Soup

Fry the bacon pieces until crisp, then remove and reserve them.

Pour off all but 4 tablespoons of the drippings.

Dice the potatoes, onion, and celery and place them in a Dutch oven with water about 2 inches above the vegetables.

Cook until the vegetables are almost tender, adding the cauliflower while they cook.

Brown the flour in the reserved bacon drippings.

Stir the flour mixture into the soup and cook over medium heat until thickened.

Add the bacon back to the pot and garnish servings with sliced hard-boiled eggs.