Potato Soup - cooking recipe

Ingredients

5 medium potatoes, peeled and diced
1 small onion, chopped
1 can cream of celery soup
1 tsp. seasoned salt
1 tsp. basil
1/4 tsp. pepper
2 Tbsp. dried parsley flakes
2 chicken bouillon cubes
4 c. water
4 or more slices bacon
2 Tbsp. flour
1 1/2 c. milk

Preparation

Combine first 9 ingredients in Dutch oven; bring to a boil. Cover.
Reduce heat and simmer 20 minutes.
Cook bacon until crisp.
Remove bacon, reserving 3 tablespoons grease.
Crumble bacon; set aside.
Add flour to grease in skillet; stir until smooth.
Cook for 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly until thickened and bubbly.
Gradually add milk mixture and bacon to potato mixture.
Simmer, uncovered, for 15 minutes.
Makes 2 quarts.