Potato Soup(6 To 10 Servings) - cooking recipe

Ingredients

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

Preparation

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