10 to 15 small or 4 to 5 medium red potatoes
1 carrot, grated
1/2 onion, finely chopped
1 rib celery, finely chopped
1 tbsp. bacon grease
1 14 oz. can chicken broth
2 tbsp. butter
1 tsp. flour
1 c. milk
salt and pepper, to taste

Steam potatoes until very tender. Peel and cut into bite size pieces when cool. Sauté carrot, onion and celery in the butter until crisp tender. Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump free. Heat until ready to boil, but not boiling. Serve topped with grated cheddar cheese and chopped green onion.