Baked Potato Soup (The Machine Shed)

2 ½ lb baby red potatoes (quartered)
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)

Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.

Serves 10-12