1 lb potatoes 2 ts chopped parsley 1/2 lb piece of bacon cheese 1/2 lb carrots salt and pepper

Gently boil the bacon for 40 minutes. Skim off the fat. Peel and cut up the potatoes and carrots. Clean and chop the leeks. Add the vegetables to the bacon and simmer until they are tender-about 20 minutes. Add the milk and reheat but do not boil. Add the parsley. Serve with grated cheese.