Large Potatoes, peeled and diced
Cups Whole Milk
Fry bacon until crisp; crumble and set aside. To bacon grease, add potatoes, onions and carrots. Add enough water to just cover vegetables. Boil until potatoes are tender. Meanwhile melt butter, then add flour and stir until smooth. Cook about 1 minute. Add milk all at once, blending until smooth. Cook until mixture thickens. Add to cooked vegetables (add more milk if you like thinner soup). Just before serving, add reserved bacon and garnish with grated cheese. Yield 6-8 servings.