8 oz. bacon (or 1 c. cubed ham)
1/4 c. chopped celery
1/2 c. diced onion
3 c. diced potatoes
2 1/2 c. water
1/2 tsp. salt
1/4 tsp. pepper
2 c. milk
1 tbsp. chicken base (to taste)
2 tbsp. parsley flakes

Chop bacon and saute with onion and celery until bacon is crisp and onion golden, about 5 minutes. Take off some of the fat then add potatoes, water, salt and pepper and cook until potatoes are tender. Add milk and soup base and cook, stirring until hot but do not boil. Combine 1/4 cup oil and 1/4 cup flour and add slowly to hot soup to thicken to desired consistency.