Easy Creamy Potato Soup

2 Tablespoons butter
1/2 onions, minced
1 carrot, grated
1 Tablespoon flour
4 russet potatoes, peeled and cubed
2 cups milk
1 chicken bouillon cube dissolved in 1/4 cup hot milk
1/2 cup half and half
1/2 teaspoon salt
pepper
bacon strips
grated cheddar cheese

In a 2 quart saucepan, melt butter and saute onion and carrot until tender. Whisk in flour and cook for 1 minute. Add potatoes, milk, chicken cube and cook for 15 minutes. Potatoes should be very soft. Add the half and half, salt, and pepper.
Crumble cooked baked over soup with grated cheddar cheese.