Cheesy Potato Chowder

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

In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes.
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 milk. Heat through.
Top individual bowls of chowder with reserved bacon.
Serves 10-12