6 strips bacon
1 can chopped onion
2 1/2 lbs. potatoes, pared and sliced
1 c. chopped celery
1/2 c. sliced carrots
3 c. water
1 1/2 tsp. salt
2 c. milk
2 c. light cream
1/2 tsp. salt
1/4 tsp. pepper
Shredded cheddar cheese

Cook bacon until crisp; cook onion in bacon grease. Drain both on paper towels. Pour off fat. (If using Dutch oven, you may then cook vegetables in same pot.) If not, cook potatoes, celery, carrots, water, and salt in separate (large) pot. Heat until vegetables come to a boil, then let simmer until tender; drain.

Place half the potato mixture and 2 cups of milk in blender. Puree until smooth. Return to Dutch oven to remaining potato mixture. Add bacon, onions, and 2 cups cream (or half and half), salt and pepper. Cook over medium heat until hot. Do not boil. Sprinkle with cheese when soup is served.