3 lbs. white baking potatoes
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 c. onion, chopped
6 tbls. margarine
3/4 c. flour
6 c. milk
2 c. half & half
1-1/2 tsp. salt
1/4 tsp. white pepper
8 pieces crisp bacon, crumbled
1/4 lb. Velveeta cheese
Garnish: w/ shredded cheddar, chopped green onions and sour cream
Coat whole potatoes (not peeled) w/ very light amount of Crisco. Prick w/ fork and bake until done. (Micro-wave works fine) Cool potatoes. Leaving skins on, cut potatoes into bite-sized chunks.
Melt margarine and saute carrots, celery and onions until tender. Add flour, salt and pepper. Cook roux 5-10 min.. Gradually whisk in milk and cook over medium heat, stirring often, until thickened. Add half & half, bacon and cubed potatoes. Heat to serving temperature. Add cheese.