6 c. sliced or diced potatoes (5 lg.)
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
Finely shredded cheddar cheese
Parsley sprigs

Cook potatoes and carrots until tender; drain. Saute bacon until crisp, drain and crumble. Saute onion and celery in 2 tablespoons of bacon fat. Combine vegetables, bacon, salt and pepper, milk and cream. Simmer 30 minutes. DO NOT BOIL. Garnish with the shredded cheddar cheese and parsley. Makes about 3 quarts.