2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
7 cups milk (I used 2%)
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the bullion mixture in place of one of the above cups of water)
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 (1/2 pint)
chopped green onions
In large pot, boil potatoes in water 10 minutes. Drain and set aside.
In sauté pan, cook bacon until crisp. Drain bacon fat and add to the potatoes. Add onion and celery to bacon pan and saute over medium-high heat until celery is tender, about 5 minutes and add to the potatoes and bacon.
In the original large pot, combine milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
In another saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
Add roux slowly to large pot milk mixture. Stir until soup is thick and creamy, about 4 minutes. Stir in parsley, potatoes, bacon, celery, onion and cream.
Garnish with shredded cheese and green onions.