Cut bacon crosswise into 1/2 inch pieces.

Cook bacon slowly until done, but not crisp.

Chop the onions.

Add the chopped onions to the bacon and sauté until limp.

Dice the potatoes.

Grate the carrots.

Add potatoes, carrots, lowfat milk, salt, and pepper to the pot.

Cover and simmer for 4 hours.

In a separate small bowl, combine 3 tbsp of lowfat milk and 3 tbsp of flour to make a paste.

Add the milk and flour paste to the soup to thicken it.

Stir the soup for 10 minutes to fully incorporate the thickening agent.