2 1/2 pounds baby red potatoes, sliced into small bite-sized pieces 1/2 lb. uncooked bacon, finely diced 1 medium onion, diced 1/4 bunch celery, diced 8 cups milk 3 cups water 4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 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 For garnish Shredded cheese fried bacon bits chopped green onions

How to make it
In a large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on a paper towel over the plate to drain more. Add onion and celery to bacon pan over mediumhigh heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt, and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let the mixture boil. In small, heavy 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. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.Serve hot