Loaded Potato Soup

2.5 lbs red potatoes, cut into bite-sized pieces
1 package uncooked bacon, cut into bite-sized pieces
1 medium onion, diced
2-3 stalks of celery, sliced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 tsp salt
1 tsp black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
shredded cheese
crumbled crispy bacon
chopped green onions or chives
sour cream

1. In large pot, boil potatoes in water 10 minutes. Drain and set aside.

2. In a sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

4. In a large stock pot, 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 mixture boil. Meanwhile, 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.

5. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, potatoes, bacon (reserve some for garnish if desired), celery, onions and cream. Simmer until potatoes and bacon are heated through.

6. Serve garnished with sour cream, cheese, bacon bits and green onions/chives, if desired.

Serves 6-8.

Notes: This recipe freezes well. End at Step 5. Garnish after reheating.