Cream of Potato Soup

5 large potatoes, peeled and diced
1/2 c. sliced carrots
6 slices of bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp salt
1/4 tsp white pepper
2 c. milk
2 c. evaporated milk

Cook potatoes and carrots in boiling water until tender. Drain water. Saute bacon. Reserve 2 tsp of bacon fat. Saute onion and celery in bacon drippings. Combine all ingredients in large pot. Simmer 30 minutes. Garnish with cheddar cheese.