6 c. potatoes (5 lg.), sliced
Shredded cheddar cheese
1 c. onion, chopped
Parsley
1 1/2 tsp. salt
2 c. light cream (coffee creamer)
1/2 c. sliced carrots
6 slices bacon
1 c. celery, chopped
1/4 tsp. pepper
2 c. milk

Cook potatoes and carrots in boiling water until tender. Drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tablespoons of bacon fat. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmer for 30 minutes. Do not boil. Garnish with shredded cheddar cheese and parsley. Makes 2 quarts.