4-6 slices bacon
1 onion
2 carrots, diced or grated (opt.)
1/2 c. butter
4 c. milk
3/4 c. flour
Grated cheese

Fry bacon until crisp, crumble and set aside. Drain about 1/2 the grease, add potatoes and onion and carrots. Add enough water just to cover vegetables. Boil until potatoes are tender.

Meanwhile, melt butter, then add flour and stir until smooth. Cook about 1 minute. Add milk all at once, blending until smooth. Cook until mixture thickens; add to cooked vegetables. Add more milk if you like thinner soup. Just before serving, add reserved bacon. Garnish with grated cheese.