2 cubes butter
4 c. chicken broth
1/2 lb. bacon
4 stalks celery, chopped
White pepper to taste
1 qt. half and half
1/2 c. flour, approximately
1 lg. yellow onion
1 lg. white onion
1 lg. purple onion
1 bunch green onions

Melt butter in Dutch oven. Add sliced yellow, white, and purpose onion and saute until transparent. Halfway through saute process add chopped celery and saute until soft. Add flour, stir until bubbly, 3-5 minutes. Add chicken broth, stir until thickened. Add half and half and simmer. Brown bacon, drain and crumble; add to soup. Chop green onion, including tops. Add to soup. Add pepper to taste. Simmer 30-45 minutes. Serve with a good, hot French bread.