6 large potatoes
1/2 c. sliced carrots
6 slices bacon
1 c. chopped onion
1 c. diced celery
1 1/2 tsp. salt
small dash of garlic
1/4 tsp. pepper
2 c. milk
2 c. evaporated milk
Cheddar cheese, shredded

Wash, pare and slice potatoes. Cook with the carrots in boiling water to cover until tender. Drain. Sauté bacon until crisp. Drain on paper towel and crumble. Sauté onions and celery in 2 tablespoons of the bacon fat. Combine all ingredients except cheese. Simmer 30 minutes. Garnish each serving with Cheddar cheese.