1In 4 quart Dutch oven, cook potatoes and carrot in chicken broth for 15 to 20 minutes or til tender. Mash slightly in pan.
2Meanwhile, in large skillet, cook bacon til crisp. Remove bacon, reserving drippings in skillet. Crumble bacon and set aside. Add butter to drippings in skillet and cook celery and onion til tender. Transfer celery and onion to potato mixture in Dutch oven. Stir in cream,s alt and pepper. Cook and stir til heated through. Serve with crumbled bacon, shredded cheese and green onion for topping. Makes 8 side dish servings.