Ingredients

• 6 -7 medium potatoes, baked, peeled & diced
• 1/2 lb raw bacon, diced
• 1 jumbo yellow onion, diced
• 1/4 bunch celery, diced
• 1 quart milk
• 1 quart water
• 2 tablespoons chicken base
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/4 cup margarine (about)
• 3/4 cup flour (about)
• 1/4 bunch parsley, chopped
• 1 cup whipping cream
• crumbled bacon (to garnish)
• chopped green onion (to garnish)
• shredded colby

Instructions

1. In large, heavy pot, saute bacon, onions and celery over medium-high heat until celery is tender. (I like to cook the bacon first and get it it almost crispy before adding the celery and onions).

2. Drain grease and return bacon, onions and celery to pot.

3. Add milk, water, chicken base, salt and pepper.

4. Heat over medium-high heat until very hot but do not let soup boil.

5. In heavy, large saucepan over low heat, melt margarine.

6. Stir in flour to make a roux.

7. Mix well and let bubble, stirring 1 minute.

8. If desired, a larger amount of roux can be made to produce a thicker soup.

9. Gradually add roux to soup, stirring constantly.

10. Continue to cook, stirring, until thick and creamy.

11. Stir in potatoes, parsley and cream.

12. Serve hot, garnished with cheese, bacon bits and/or onions.