6-7 med. potatoes
1 med. onion
2 tbsp. butter
2 tbsp. flour
2 tsp. salt
3 stalks celery
1 (8 oz.) can kernel corn
1 1/2 c. milk
1/4 tsp. pepper
1 tbsp. parsley
2 tsp. sweet basil
Dash garlic powder
2-4 pieces cooked, crumbled bacon (optional)

Peel and remove eyes from potatoes. Cube and put in large pot with 2 cups water and 1 teaspoon salt. Cover and bring to a boil. Reduce heat and simmer about 20 minutes. Chop onion; melt 2 tablespoons butter in frying pan and saute onion until soft. Stir in 2 tablespoons flour and 1/2 teaspoon salt. Remove from heat and set aside.

Chop the celery into small slices. When potatoes are soft, remove one cup potato mixture and puree in blender. Add 1 1/2 cups milk. Add onions, celery, and corn. Stir in pepper and a dash of garlic powder, parsley, basil, and bacon. Simmer all until potatoes are done and celery is tender. If too thick, add more milk.