Cream of Potato Soup (2)

5 lg. potatoes
1/2 c. sliced carrots
6 slices bacon
1/2 c. chopped onion
1 c. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
2 c. light cream or half & half
Cheddar cheese, shredded

Peel and slice potatoes, cook with carrots in boiling water to cover, until tender; drain. Sauté bacon until crisp. Drain on paper towel and crumble. Sauté onion and celery in 2 teaspoons bacon fat. Combine potatoes, carrots, bacon, onion, celery, salt, pepper, milk and cream. Simmer 30 minutes. Garnish each serving with cheese and parsley.

Sadie Otto