CREAMY POTATO SOUP

6 strips cooked bacon
1 cup minced onion
6 cups sliced raw potatoes
1 cup minced celery
½ cup minced carrots
3 cups water
2 cups milk or light cream
shredded cheese

In a 4-quart Dutch oven, sauté onion in 1-Tbs. bacon fat or other grease, remove from pan and set aside. In same pan, add water, potatoes, celery, carrot, & seasonings as desired (chicken bouillon cube, salt, & pepper). Bring mixture to a boil, reduce heat & simmer until veggies are tender (about 20 Min.). Add milk/cream, reserved onions & allow soup to heat to previous temperature. Serve in bowls, top with grated cheddar cheese & cooked bacon (chopped).