2 1/2 lb. baby red potatoes, quartered
1 qt. water
2 oz. chicken base (1 tbsp. bouillon)
1 1/2 sticks butter
6 oz. flour (3/4 c.)
1 qt. milk
1/2 lb. raw bacon, diced
1 large onion, diced
1/4 bunch celery, diced
1/4 bunch parsley, minced
1 c. whipping cream
1 tsp. salt
chopped hot pepper to taste

Boil potatoes in water for 10 minutes; drain and set aside. In a large heavy pot, sauté the bacon, onion and celery over medium-high heat until celery is tender and bacon is crisp. Drain the bacon grease from the onion, celery and bacon. Add milk, the 1 quart of water, chicken base, salt and pepper. Heat until hot, but not boiling. In a heavy large saucepan, melt the butter and add the flour (to make a roux). Mix well and allow to bubble for 1 minute. While constantly stirring, add the flour and butter mixture to the milk mixture, very slowly. Continue stirring until thick and creamy. Stir in potatoes, parsley and whipping cream. Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onion or all 3.