2-3 lb. potatoes, peeled and cubed
1/2 c. chopped celery
2 peeled carrots, chopped
1 lg. onion, chopped
1 can cream of celery soup
3 c. chicken broth
1 tsp. dried parsley
2-3 c. milk
6 slices bacon, cooked and crumbled

Cook potato, celery, carrots, onion in broth until tender. Mash with potato masher or mixer, but not until smooth, just into small lumps. Stir in soup and parsley. Add milk to desired consistency, salt and pepper to taste. Heat through. Add crumbled bacon to each serving.