Cheesy Potato Soup

1 pound bacon

1 cup diced carrots

1 cup diced celery

1 cup diced onion

8 – 10 medium potates (peeled and cubed)

4 cups milk

1 pound Velvetta cheese (cubed)

2 chicken bouillon cubes

salt and pepper to taste

1 cup grated sharp cheddar cheese

Fry bacon in sauce pan.  Remove bacon from grease, drain, crumble and set aside.  Add carrots, celery, and onion to bacon grease.  Add enough water to cover.  Simmer until onions are transparent.  Add potatoes and additional water as needed to cover.  Simmer until potatoes are cooked through.  Add milk, Velvetta cheese, chicken bouillon cubes, salt and pepper.  Continue simmering for 1 hour.  Ladle into bowls, top with shredded cheddar and crumbled bacon.