2 1/2 lbs. baby red potatoes, quartered 4 c. water
1/2 lb. bacon, diced 1 tsp. pepper
1 jumbo yellow onion, diced (any kind would work) 1 1/2 sticks butter
1/4 bunch celery, diced 3 /4 c. flour
1/4 c. chicken base 1 c. whipping cream
4 c. milk Toppings (optional): fried bacon, cheese and
Boil potatoes for 10 minutes, drain and set aside. (I actually "boil" mine in the microwave for 15-20 minutes.) In a large pot, saute bacon, onions, and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot. Add milk, water, chicken base and pepper. Heat stove to medium-high heat until very hot. Do not boil. In a large saucepan, melt butter and add flour. Mix well; allow to bubble, stirring for 1 minute. While constantly stirring the soup, slowly add the flour mixture. Continue stirring until thick and creamy. Stir in potatoes and cream. Top with bacon, cheese, or green onions.