6 c. sliced 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 (half and half)
Finely shredded cheddar cheese
Parsley sprigs

Cook potatoes and carrots in boiling water until tender. Drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tablespoons bacon fat.

Combine all ingredients but last 2 and simmer for 30 minutes. Garnish with cheese and parsley. Makes 2 quarts.