6 strips bacon, diced
1 c. onion, chopped
2 1/2 lbs. (6 c.) potatoes, pared & cubed
1 c. celery, sliced
1/2 c. carrots, sliced
3 c. water
1 1/2 tsp. salt
2 c. milk
2 c. light cream
1/2 tsp. salt
1/4 tsp. pepper
Cheddar cheese, shredded

Cook bacon and onion in 4 quart pan over medium heat until bacon is crisp. Remove bacon and onion; drain on paper towels. Pour off fat. Place potatoes, celery, carrots, water and 1 1/2 teaspoons salt in pan. Cover and cook on high heat until mixture comes to a boil, about 5 minutes. Reduce to low and simmer 15 minutes or until vegetables are tender. Drain.

Place 1/2 the potato mixture and milk in blender. Puree until smooth. Return pureed mixture, remaining potato mixture and bacon mixture to pan. Stir in cream, 1/2 teaspoon salt and the pepper. Cook over medium heat, stirring occasionally for 15 minutes or until hot. (Do not boil.) Serve in bowls and sprinkle with cheese.