• 5 pounds+ Potatoes peeled, and cubed
• 1/2 pound carrots – sliced thin
  
• 1/2 pound celery – sliced
  
• 1 bell pepper (OPTIONAL) – chopped
  
• 3 cloves garlic
• 1 red onion – chopped
  
• fresh rosemary or basil (you don’t have to use fresh but to me tastes a WHOLE LOT BETTER – Bountiful Basket always has fresh herbs in their add-ons too – You can always dehydrate what you can’t use fresh for later… I have a herb garden throughout my house and garden which includes 3 types of mint, rosemary, 2 types of thyme, 3 types of basil)
• 1 pound bacon chopped
• stick of butter
• 1/2 c flour (we grind our own)
• 1/2 Gallon of milk
• Salt and pepper
  
• Grated Cheese for top
  

1. add cubed potatoes to a pot of water. Boil for 25 minutes or until tender and slightly mushy
2. meanwhile, cook bacon in a pan on low.
3. when about 1/2 cooked, add celery, bell pepper, carrots, onions, rosemary, and garlic and simmer until bacon is fully cooked and veggies are tender.
4. drain potatoes when finished and set aside.
5. in potato pot(no potatoes in here, yet), melt stick of butter  and add the 1/2 C Flour. Stir (whisk) into a “rue”. Add your bacon / veggie mixture
6. Add milk and stir into a sauce
7. Add potatoes
8. add salt and pepper to taste.
9. Serve with grated cheese on top

This recipe is FANTASTIC (Made it again today!!). Serve in bread bowls or with fresh sourdough loaves and a salad.