Cream of Potato Soup

6 C. cubed potatoes
1/2 C. sliced carrots
6 slices fried bacon
1 C. chopped onion
1 C. sliced celery
1 1/2 tsp. salt
1/4 tsp. pepper
2 C. milk
2 C. light cream (or use all milk)
shredded cheddar cheese
parsley sprigs

Cook potatoes and carrots in boiling water until tender; drain. Fry bacon until crisp; drain and crumble. Sauté onion and celery in 2 T. bacon drippings. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmer 30 min. Do not boil. Garnish with shredded cheese and parsley. Makes about 2 quarts.