6 c. potatoes, sliced & peeled
1 c. carrots, sliced
6 slices bacon
1 c. onions, chopped
1 c. celery, chopped
4 c. milk

In a large saucepan, combine potatoes and carrots in boiling salted water. Cook until vegetables are tender, then drain and mash them with a fork.

In the meantime, fry bacon. When the bacon is crisp, remove the slices to paper towels to drain, crumble the bacon and mix it with the potato-carrot mixture.

In the bacon fat, saute onions and celery. When the vegetables are tender, stir them into the potato mixture, add milk and pepper to taste. Let the soup simmer (do not let it boil) for 20 minutes, serve garnished with shredded cheese. Yield: Each approximate 1/2 cup serving provides 1/4 cup serving of vegetable.