2 c. boiling water
2 c. diced potatoes
1/2 c. each carrots, celery
1/4 c. chopped onion
1 1/2 tsp. salt
1/4 tsp. pepper

Simmer 10 minutes. Cook in a separate pan until bubbly: 1/4 cup butter and 1/4 cup flour. Gradually add and stir until smooth: 2 cups milk and 2 cup cheddar cheese. Add 12 strips bacon, cooked until crisp and crumbled to cheese sauce. Combine vegetable mixture and cheese sauce. Serve hot.