Baked Potato Soup - cooking recipe

Ingredients

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 margarine
1/4 bunch chopped parsley

Preparation

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.