Karen's Kitchen

INGREDIENTS:

6 cups sliced potatoes (5 large)
1/2 cup sliced carrots
6 slices bacon
1 cup chopped onion
1 cup sliced celery
1-1/2 teaspoon salt
1 /4 teaspoon pepper
2 cups milk
2 cups light cream

Garnish: Finely shredded cheddar cheese Parsley sprigs

Cook potatoes and carrots in boiling water until tender. Drain. Sauté bacon until crisp in skillet. Drain on paper towels. Crumble. Sauté onion and celery in 2 tablespoon of the bacon fat until tender (do not brown). Combine potatoes carrots, onions mixture, bacon, salt, pepper, milk and cream. Simmer 30 minutes. (Do not boil. Makes 2 quarts.

Submitted by: Patti from Illinois