1/2 lb. bacon, cook until crisp & set aside
1 onion, chopped
1 c. celery, cut
1 c. carrots, sliced
4 c. raw potatoes, diced
1 can chicken broth

Cook bacon until crisp and set aside. To bacon drippings add onion and celery. Saute carrot, potatoes, and chicken broth lightly and add to other mixture. Cook over low heat until potatoes and carrots are tender. Stir in 2 cups milk or half and half. Salt and pepper to taste. Add crumbled bacon. Heat thru. May be thickened with flour or cornstarch if desired.