Family Tested & Approved
Placed diced potatoes into dutch oven and cover with water. Boil until just tender enough to poke with a fork. Drain and set aside in colander.
Fry bacon. Remove from pan.
Dice onion and celery and saute in bacon grease until tender. Remove and set aside.
Add enough butter to bacon grease to make 8 Tablespoons of total fat. Add 1/2 cup flour and make a rue.
Add 8 cups milk a little at a time and thicken.
Add 1 1/2 pounds to 2 pounds of Velveeta and stir until melted.
Add bacon, onions and celery plus grease left in bowl.
Microwave shredded carrots with a little water in them to soften. Add to soup mixture.
Add potatoes and 1 1/2 cup shredded cheddar cheese. Heat thoroughly, stirring frequently.