Potato Soup

This recipe was created by my mom. We usually make half a recipe and it feeds 4-6 people.

Use a 6 quart pan.

18-20 Russet Potatoes, peeled and diced
     put into pan and cover with cold water
     add 3-4 Tbsp. of salt and soak for 1.5 hours
     drain water
add
1 large white or yellow onion, diced
3 carrots, grated

add
water to barely cover the vegetables and 1 1/2 Tbsp. salt

Cover and bring to a boil
Reduce to low boil for 30-60 min. or until potatoes are tender and start to get mushy

add
2 cans of evaporated milk
1 Cup sour cream
1 1/2 Cups shredded cheddar cheese
salt and pepper to taste

optional - 2 or 3 strips of crumbled bacon