2 1/2 lb. baby red potatoes, quartered
1/2 lb. raw bacon, sliced
1 jumbo yellow onion, diced
1 qt. water
1 qt. milk
1 tsp. black pepper
6 oz. flour
1 c. whipping cream
1/4 bunch celery, diced
2 oz. chicken base
1 tsp. salt
1 1/2 sticks butter
1/4 bunch chopped parsley

Boil potatoes in water for 10 minutes. Drain and set aside. In a large, heavy pot, saut bacon, onions and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot. Do not boil.

In a heavy, large saucepan, melt butter and add flour. Mix well and allow to bubble, stirring, for 1 minute. While constantly stirring soup, add the flour, butter mixture slowly. Continue stirring soup until thick and creamy. Stir in potatoes, parsley and cream. Serve while hot. Garnish with shredded Colby cheese, fried bacon bits, chopped green onions or all three.