1 c. beer
6 c. diced potatoes
2 c. sliced carrots
6 slices bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. milk
2 c. half and half
Finely shredded Cheddar cheese
Parsley sprigs

Cook potatoes and carrots in boiling salted water until tender (15-20 minutes); drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tablespoons bacon fat until onions are transparent.

Combine potatoes, carrots, onion, celery, bacon, salt and pepper and beer. Simmer about 30 minutes. Add milk and half and half; heat through slowly for 1/2 hour to 1 hour. Serve garnished with cheese and parsley.

Makes 2 quarts.