Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          potatoes -- hash brown (frozen)
     1/2  cup           carrots -- sliced
   6      slices        bacon
   1      cup           celery -- chopped
   1                    onion -- chopped
                        cheese -- cheddar, finely shredded
   1 1/2  teaspoons     salt
   1      teaspoon      pepper
   2      cups          milk
   2      cups          light cream or half-and-half
                        parsley sprigs

Preparation:

Combine all ingredients in crockpot without any pre-cooking and cook on low all day. You will want to do bacon separately or you may use bacon bits for the crunchy taste. TO COOK ON STOVE: Cook potatoes and carrots in water until tender. Drain. Saute bacon until crisp; drain and crumble. Saute onion and celery in 2 tb. bacon fat. Combine all remaining ingredients, except shredded cheese and parsley, and simmer for 30 minutes. Don't boil. Garnish with the shredded cheese and parsley. Makes 2 quart