Baked Potato Soup

This one is worth the effort. Freezes well. You may as well double it and freeze half while you are putting in the work!

-2 ½ lbs. red potatoes, cut up after scrubbing
-½ lb. diced bacon
-Diced yellow onion
-¼ bunch celery, diced
-2 oz. chicken base
-1 qt. milk
-1 tsp. salt
-1 tsp. pepper
-1 ½ sticks butter
-2/3 cup flour
-1 cup whipping cream (or half & half)
-¼ bunch chopped parsley
-1 qt. water

Boil cut up potatoes for 10 minutes and set aside. Sauté onion, celery, and bacon. Drain grease. Add milk, water, chicken base, salt and pepper. Heat until very hot – DON’T BOIL! Melt butter in pan – add flour and cook for 1 minute. While stirring soup, add flour mixture – cook until soup thickens (only stir gently & be patient until it gets thicker). Add potatoes, parsley, and cream. Garnish with green onions chopped, cheese, and bacon crumbles.