6 strips bacon, diced
1 c. chopped onion
6 c. pared and peeled potatoes
1 c. diced celery
1/2 c. diced carrots
3 c. water
2 c. light cream
1/2 tsp. salt
1/4 tsp. pepper
Shredded Cheddar cheese

Cook onion and bacon in Dutch oven until bacon is crisp. Remove and drain on paper towel. Pour off fat. Place potatoes, celery, carrot's, water, and salt in same pot. Cover and cook over high heat until mix comes to a boil. Reduce heat and simmer until tender. Drain. Place 1/2 of potato mixture and milk in blender. Puree until smooth. Return pureed mixture to remaining potato mixture; add bacon. Cook over medium heat 15 minutes. Sprinkle with cheese.