6 c. chicken stock OR 6 c. water with 2 tbsp. granulated chicken bouillon
1 1/2 c. chopped carrots
1 c. chopped celery including leaves
1/2 c. chopped green pepper
2 tbsp. chopped fresh parsley OR 1 tbsp. dried parsley
8 oz. bacon, cut into sm. pieces, cooked until crisp and drained
1/2 tsp. each basil and seasoned salt
1/4 tsp. each thyme, onion salt, garlic powder, sage, pepper and celery salt
6 c. cooled BAKED potatoes, peeled and cut into 1/2 inch cubes (around 6 potatoes)
1/4 lb. butter
1/2 c. flour
5 c. whole milk

Cook chicken stock, carrots, celery, green pepper, parsley, bacon, seasonings and potatoes together in a large pot until vegetables are tender.

In a separate saucepan, melt butter and stir in flour to make a smooth, thick roux.

Add the roux to the soup, while the soup is boiling, a little at a time, stirring constantly until the roux is completely dissolved.

Turn down the stove heat to low, and add the milk, stirring constantly. Makes about one gallon of soup, serving 8-10.