Ingredients
8 to 12 medium potatoes, peeled and cubed3 carrots, diced2 cans (14-1/2 ounces each) chicken broth1 pound process cheese (Velveeta), cubed1 teaspoon dill weed1/4 teaspoon salt1/4 teaspoon pepper1/2 pound bacon, cooked and crumbled, divided3 cups milk
Preparation
In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.
