| 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 |
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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. |
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