5-6 med. potatoes, peeled and diced
6 strips bacon, cut in pieces
3 stalks celery, sliced thin
1 onion, chopped thin

Put in Dutch oven and cover with water, boil at a rapid rate for 15 minutes. Add 4 tablespoons butter and let it melt, stir. Take out 3 cups of soup and put in blender and puree, put back in soup pot, add salt to taste and a little cream or milk to establish the creamy taste. Garnish with parsley.