5 med. potatoes, peeled, diced
1 sm. chopped onion
1 stalk celery, chopped
2 tsp. celery salt
1 tsp. seasoned salt
1 tsp. dried whole basil
1/4 tsp. pepper
2 tbsp. parsley flakes
2 chicken bouillon cubes
4 c. water
4 slices bacon
2 tbsp. all-purpose flour
1 1/2 c. milk

Combine first 10 ingredients in large Dutch oven. Bring to a boil. Cover - reduce heat. Simmer for 20 minutes. Fry bacon in large skillet. Reserve 3 tablespoons grease in skillet. Crumble bacon and set aside.

Add flour to drippings in skillet. Stir until smooth. Cook 1 minute stirring constantly. Gradually add milk. Cook over medium heat until thick and bubbly. Gradually stir gravy into potato mixture. Simmer 15 minutes uncovered. Yields 2 quarts.