6 c. (5 lg.) potatoes, peeled & sliced
1/2 c. sliced carrots
6 slices bacon, fried until crisp
1 c. chopped onions
1 c. chopped celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk + 2 c. half and half

Cook potatoes and carrots in boiling water until tender. Drain. Saute onion and celery in 2 tablespoons bacon fat. Combine vegetables, bacon and salt and pepper, milk and cream. Simmer 30 minutes (don't boil). Garnish with shredded cheddar cheese.