4-5 med. potatoes, diced
1 lg. onion, diced
2 carrots, diced
2 celery stalks, diced
3 strips bacon, chopped
4 c. water
Milk or light cream
Butter, salt, pepper
1/4 c. bacon, fried and crumbled
1/4 c. Cheddar cheese, shredded

Place first 6 ingredients in Dutch oven and boil uncovered until vegetables are well cooked and water has been reduced. Put soup in blender and puree. Add milk or light cream to desired consistency and return to Dutch oven. Add butter, salt and pepper to taste. Do not boil. Garnish with crumbled bacon and shredded Cheddar cheese. Serves 4-6.