6 cups diced potatoes
1/2 cup chopped onions
2 stalks chopped celery w/leaves
1 carrot, chopped
2 teaspoons salt
1 teaspoon celery salt
1/4 teaspoon pepper
8 slices bacon, crumbled
white sauce
6 tablespoons bacon drippings (or melted butter)
2 tablespoons flour
2 cups milk

Fry bacon until crisp. Remove bacon and drain grease/drippings into bowl, reserve. Wash and prepare vegetables. Place vegetables in large dutch oven and just cover with water. Cook over medium heat, covered, until vegetables are tender. Prepare white sauce with reserved drippings mixing well. Slowly add to vegetables (do not drain) stirring to mix. Heat through and add bacon pieces. Add 1 tablespoon of parsley flakes if desired.

Submitted by: Charlotte Kemmerer