6 slices of bacon, cut in 1/2" pieces
1 med. onion, finely chopped
3/4 c. celery, finely chopped
1/2 c. grated carrot
2-10 1/2 oz. cans chicken broth
2 c. water
5 large potatoes, diced
1 tsp. salt
1/2 tsp. white pepper
1/2 tsp. dill weed
1/2 c. flour
3 c. milk
1 1/2 c. shredded cheddar cheese
Fry bacon pieces until crisp. Remove, drain on paper towel.
Add onion, celery, and carrot, saute in bacon drippings until tender.
Add broth, water, potatoes, salt, pepper, and dill weed.
Bring to a boil. Cover and reduce heat. Simmer 30 minutes or until potatoes are tender.
Whisk flour into milk and add to soup while stirring.
Cover and continue cooking on simmer for 30 minutes.
Stir occasionally. Adjust salt and pepper to taste.
Before serving, add 1 1/2 c. shredded cheddar cheese.
Stir well until cheese melts.
Garnish with reserved bacon pieces.