Ingredients:

1 medium onion, finely chopped
1 pound broccoli, chopped
¾ cup celery, chopped
3 potatoes, peeled and sliced
2 carrots, sliced
1 teaspoon dillweed
1 teaspoon salt
½ teaspoon pepper
1 quart milk
1 cup grated Cheddar cheese
½ pound crisp-cooked bacon, crumbled

Directions:

Sauté onion in bacon drippings in skillet until lightly browned. Add remaining vegetables, seasonings and 1 cup water. Simmer, covered, for 30 minutes. Stir in milk and continue cooking. Add cheese just before soup reaches boiling point, stirring until cheese melts.