The Machine Shed's Baked Potato Soup

2 1/2 pounds baby red potatoes (Quartered)
1/2 pound raw bacon (Diced)
1 Jumbo yellow onion (Diced)
1/4 bunch celery (Diced)
1 qt. water
2 oz. chicken base
1 qt. milk
1 tsp. salt
1 tsp pepper
3/4 cup (1 1/2 sticks) margarine
6 oz. flour
1 cup whipping cream
3 Tbsp chopped parsley

Boil potatoes in water to 10 minutes. Drain and set aside. In a large,
heavy pot, saute' bacon, onions and celery over med. 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 med.
high heat until very hot. Do not boil. In a large heavy sauce pan, melt
margarine and add flour. Mix well and allow to bubble, stirring for one
minute. While constantly stirring soup add the flour margarine mixture
slowly. Continue stirring soup until thick and creamy. Stir in potaoes,
parsly and cream. Serve while hot. GArnish with shredded Colby cheese,
fried bacon bits, chopped green onions, or all three.

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