6 c. sliced potatoes
1/2 c. sliced carrots
6 slices bacon
1/2 c. chopped celery
1/2 c. chopped onions
1 1/2 tsp. salt
1/4 tsp. pepper
2-3 c. milk
2 c. light cream (or use 4-4 1/2 c. milk and 4-7 tbsp. butter)
Finely shredded cheese
Parsley sprigs

Cook potatoes and carrots in small amount of boiling water until tender; don't drain. Saute bacon until crisp, drain and crumble. Saute onion and celery in 2 tablespoons bacon fat. Combine cooked vegetables, bacon and all ingredients. Simmer a few minutes, don't boil. Garnish shredded cheese and parsley. Makes about 2 quarts.