6 c. sliced potatoes
1/2 c. sliced carrots
6 slices bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
2 c. light cream
Finely shredded cheddar cheese

Cook potatoes and carrots in boiling water until tender. Drain saute bacon. Drain. Crumble, saute onion and celery until tender.

Combine potatoes, carrots, bacon, onion mixture, salt, pepper, milk and cream. Simmer for 30 minutes (do not boil). Garnish with shredded cheddar cheese. Makes about 2 quarts.