Potato Soup

6 cups potatoes (5 large)
1/2 cup carrots sliced
6 slices bacon
1 cup chopped onion
1 cup chopped celery
1/4 tsp. pepper
1/4 tsp. salt
2 cups milk
2 cups light cream
shredded cheddar cheese

Cook potatoes and carrots in boiling water until tender, drain. Saute bacon until crisp, drain and crumble. Saute onion and celery in 2 Tbsp. bacon fat. Combine cooked vegetables, bacon, salt, pepper, milk and cream. Simmerfor 30 minutes. (Do not boil) Garnish with cheddar cheese and parsley.