Potato Soup

Potato Soup 1 lb potatoes diced, red potatoes are best 5 slices of bacon, uncooked and finely diced 1 sm onion diced 2 celery stocks diced 4 cups milk 1 cups water 2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup + 2 tablespoons butter 1/4 cup + 2 tablespoons flour 1/8 bunch freshly chopped parsley 1/2 cup whipping cream For garnish Shredded cheese fried bacon bits chopped green onions boil potatoes for 10 minutes. Drain and set aside Cook bacon until crispy, drain fat and set aside Cook the onion and celery until celery is tender In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick) While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes Stir in parsley, potatoes and cream Garnish with cheese, bacon bits, onions or all three. Serve hot!