Potato Soup(6 To 10 Servings)

• 8 strips bacon
• 1/2 to 1 c. chopped onion (according to taste)
• 2 1/2 lb. potatoes, pared and sliced (about 6 c.)
• 1 c. sliced celery
• 1/2 c. pared, sliced carrots
• 2 tsp. salt, divided
• 2 c. milk
• 2 c. half and half
• 1/4 tsp. freshly ground white pepper
• 1/2 lb. (2 c.) shredded sharp Cheddar

1. Fry bacon in a 4-quart Dutch oven over medium heat.
2. Remove bacon from pot when crisp.
3. Drain on paper towels.
4. Strain out all but 1 tablespoon of bacon fat and discard.
5. Saute onion in remaining bacon fat until tender and golden, about 10 minutes.
6. Add potatoes, celery, carrots, 3 cups water and 1 1/2 teaspoons salt to pot.
7. Cover; cook over high heat until mixture comes to a boil, about 5 minutes.
8. Reduce heat to low; simmer for 20 minutes, or until vegetables are tender.
9. Drain in colander.

bacon, onion, potatoes, celery, pared, salt, milk, freshly ground white pepper, cheddar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480763 (may not work)