Potato Cheese Soup - cooking recipe

Ingredients

2 or 3 carrots, diced
1 onion, chopped
1 stick margarine
1 can evaporated milk
1/2 lb. bacon, cut in small pieces
2 or 3 celery stalks, diced
6 or 8 potatoes, cut in small pieces
1/2 c. water (more if needed)
8 slices Velveeta cheese
1 pt. sour cream

Preparation

Place celery, carrots and onion in large Dutch oven and cover with water.
Bring to a boil, reduce heat and simmer.
Add potatoes, margarine, evaporated milk and enough water to cover vegetables.
Fry bacon pieces, drain and add to soup.
When vegetables are tender (about 30 minutes), stir in cheese until melted.
Just before serving, stir in sour cream and add salt and pepper to taste.