Baked Potato Soup

2 1/2 pounds baby red potatoes, quartered
1/2 cup uncooked bacon, diced
1 large onion, diced
1/4 of a bunch of celery, diced
2 quarts milk
1 quart water
2 ounces chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
shredded colby cheese
fried bacon bits
chopped green onions

In large pot, boil potatoes for 10 minutes. Drain, set aside.

In large heavy pot, sauté bacon, onion, and celery over medium-high heat until celery is tender, about 5 minutes. Remove mixture from pot, drain bacon grease, and return mixture to pot. Add milk, water, base, salt, and pepper. Cook over medium-high heat until mixture is very hot, but do not let it boil.

In a small saucepan melt margarine. Add flour and mix well. Cook over medium heat until mixture bubbles, stirring 1 minute to make a roux.
 

While constantly stirring soup, add roux slowly until soup is thick and creamy. Stir in parsley, reserved potatoes and cream.

Garnish with cheese, bacon bits, and onions. Serve hot.