Potato Soup

Ingredients

• 2 1/2 pounds baby red potatoes, sliced
• 1/2 regular package uncooked bacon
• 1 medium onion diced
• 1/4 bunch celery diced
• 8 cups milk
• 4 cups water
• 4 chicken bullion cubes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup salted butter
• 3/4 cup flour
• 1/4 bunch freshly chopped parsley
• 1 cup whipping cream
• shredded cheese
• fried bacon bits
• chopped green onions

Directions

1. In large pot, boil potatoes in water 10 minutes. Drain and set aside.
2. In sauté pan, cook bacon until crisp.
3. Drain bacon fat and place on paper towel over plate to drain more.
4. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
5. To the large potato pan, add milk, water, bullion, salt and pepper.
6. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
7. Do not let mixture boil.
8. In small, heavy saucepan melt butter.