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Cheesy Potato Chowder

8-12 medium potatoes-peeled and cubed
3 carrots-diced
2 cans (14-1/2 oz each) chicken broth
1 pound Velveeta cheese-cubed
1 tsp. dill weed
1/4 tsp salt
1/4 tsp pepper
1/2 lb bacon-cooked and crumbled-divided
3 cups milk

In a large kettle cook potatoes and carrots in chiicken broth until tender, about 10 min. Add cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Reserve some of the bacon for garnish; add the rest to chowder with the milk. Heat through. Top individual bowls with reserved bacon.

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