Red Potato Soup - cooking recipe

Ingredients

4 lbs red potatoes, peeled and cut into cubes
4 celery ribs, cut into small pieces
1 medium purple onion, diced
5 slices bacon, torn into pieces
1/4 cup chopped fresh parsley
1/2 teaspoon minced garlic
1 pint half-and-half
1 teaspoon black pepper
1 teaspoon salt
4 quarts water

Preparation

Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
Cook for an additional 20 minutes, covered.
Stir frequently.
Serve garnished with grated cheddar cheese and serve with warm French bread.
Season to taste.