Red Potato Soup

2½ pounds unpeeled, small red potatoes, cut into cubes
1 large onion, diced
3 celery ribs, diced
3 bacon strips, diced
8 cups milk
4 cups water
3 Tablespoons chicken bouillon granules
1 teaspoon salt
½ teaspoon pepper
¾ cup butter cubed
¾ cups flour
1 cup heavy whipping cream
½ cup minced fresh parsley
Shredded cheddar cheese and chopped green onions

1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heatl cover and cook for 10-12 minutes or until tender. Drain, set aside.

2. In a kettle, sauté onion, celery and bacon until vegetables are tender; drain well.

3. Add milk, water, bouillon, salt and pepper; heat through. (DO NOT BOIL!)

4. In a separate large saucepan, melt butter; stir in flour until smooth.

5. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir over for 1-2 minutes or until thickened.

6. Stir into soup stock. Add parsley and potatoes; heat through. Sprinkle with cheese and green onions.

Yields: 18 servings