6 to 8 slices bacon
4 lg. potatoes, peeled and diced
1 onion, chopped
2 carrots, diced or grated (optional)
1/2 c. butter
3/4 c. flour
4 c. milk
Grated cheese

Fry bacon until crisp; crumble and set aside. To bacon grease, add potatoes, onion and carrots. Add enough water to cover the vegetables and boil until potatoes are tender. Meanwhile, melt butter in sauce pan then add flour and stir until smooth; cook about 1 minute. Add milk all at once, blending until smooth then cook until mixture thickens, add to cooked vegetables. Add more milk if you like thinner soup. Just before serving, add reserved bacon and garnish soup with grated cheese.

Makes 6 - 8 servings.