8 slices bacon
1/4 c. chopped celery
1/2 c. chopped onion
2 peeled and cut med. potatoes in 1 inch cubes
2 tbsp. minced parsley
1/4 tsp. grated nutmeg
2 1/2 c. water
1 bay leaf
1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. celery salt
1/4 tbsp. black pepper
1 c. milk
1 tbsp. Worcestershire sauce

Chop bacon coarsely. In deep soup kettle, saute bacon, celery and onion on medium heat until onion is golden - about 5 minutes. Add potatoes, seasonings and water. Bring to a boil over high heat.

Reduce heat and simmer, covered for 15 minutes. Mash potatoes slightly, about 1/4 of the cubed potatoes should still be whole. Remove bay leaf. Add milk, parsley and Worcestershire sauce and bring again to boil. Serve hot.