6 c. sliced potatoes
1/2 c. sliced carrots
6 slices bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
2 c. light cream
Shredded cheddar cheese

Cook potatoes and carrots in boiling water until tender. Drain. Saute bacon until crisp in skillet. Drain on paper towels. Crumble. Saute onion and celery in 2 tablespoon of the bacon fat until tender not brown. Combine potatoes, carrots, onion mixture, bacon, salt, pepper, milk, and cream. Simmer for 30 minutes (DO NOT BOIL). Garnish with the shredded cheddar cheese. Makes about 2 quarts.

NOTE: I add flour to the milk to make it a little thicker.