Broccoli, Bacon, and Cheese Chowder

½ lb. bacon, sliced

1 med. onion, chopped

3 potatoes, peeled and sliced

¾ c. celery, sliced

2 carrots, sliced

1 lb. chopped broccoli

1 c. water

1 tsp. dill weed

1 tsp. salt

¼ tsp. pepper

1 qt. whole milk

1 c. shredded cheddar cheese

Brown the bacon in the bottom of a pan; when done remove and drain on paper towel; add the chopped onion to the drippings, letting them brown slightly.

Add the celery, potatoes, carrots and broccoli; sprinkle with dill, salt, pepper and pour the water over to cover the mixture. Bring to a boil, reduce heat and let simmer for 20 minutes. Stir in the milk and just before the soup reaches the boiling point, stir in the cheese; continue simmering until it is melted. Serve with crumbled bacon on top accompanied by rye bread and butter. Makes 4 to 6 servings.