Prep. time: 15 minutes
Cooking time: About an hour

1. cook the carrots and potatoes in chicken broth; drain, reserving the broth;
2. sauté the bacon bits in a skillet;
3. liquefy the carrots, potatoes and bacon in a blender with 500 ml (2 cups) milk;
4. return to the pot with the broth;
5. season with pepper; add the cheddar and let melt slowly; whisk well;
6. serve with a dollop of butter and a drizzle of cream.