Potato Soup (Aunt Marlene)

2-1/2 lb baby red potatoes, sliced into bite-sized pieces
1/2 pkg bacon
1 onion, diced
1/4 bunch celery, diced
8 c milk
4 c water
4 chicken bullion cubs (dissolved in cup of hot potato water)
1 tsp salt
1 tsp pepper
3/4 c salted butter
3/4 c flour
1/4 bunch parsley
1 c whipping cream

Garnish: Shredded cheese, bacon bits, chopped green onions

In large pot, boil potatoes for 10 minutes. Drain and set aside.
In saute pan, cook bacon until crisp. Drain bacon on paper towel and crumble.
Add onion and celery to bacon pan and cook until tender, about 5 minutes.
To large potato pot, add milk, water, bullion cubes, salt and pepper. Cook over medium-high heat until very hot, about 8 minutes, stirring often. Do not let it boil.
Melt butter in sauce pan. Add flour and mix well. Cook over medium-low heat until bubbles, stirring often to make a roux.
Stir soup constantly and add roux slowly until it is thick and creamy, about 4 minutes.
Stir in parsley, potatoes and cream.
Garnish with cheese, bacon and/or onions.