1/4 lb. sliced bacon, cut in 1/4 inch cubes
3 leeks (white part only), 1/4 inch thick
1 c. chopped celery with leaves
1/2 c. chopped onion
2 c. chicken broth or bouillon cubes
2 lg. Russet potatoes, cut in 1/2 inch cubes
1/4 c. parsley
1/4 c. flour
2 c. milk
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

In a five quart pan, over medium heat, brown bacon lightly. Remove bacon and set aside. Place leeks, celery, and onion in Dutch oven. Saute for ten minutes or until golden brown. Add broth or bouillon and bacon. Reduce heat to low; cover and simmer for 15 minutes. Add potatoes and parsley; simmer for 20 minutes or until potatoes are tender. Beat flour into milk until smooth. Stir into soup mixtures. Add salt, pepper, and nutmeg. Stirring over medium heat, bring to a boil for 2 minutes. Top each serving with a pat of butter.