2 1/2 pounds baby red potatoes, sliced into small bite sized pieces 1 regular package uncooked bacon, finely diced 1 medium onion, diced 1/4 bunch celery, diced 8 cups milk 4 cups chicken stock or broth 1 teaspoon salt 1 teaspoon seasoned salt 1 teaspoon black pepper 1 cup salted butter 1 cup flour 1/2 bunch freshly chopped parsley 1 cup whipping cream ***For garnish:*** Shredded cheese fried bacon bits chopped green onions

1. In a Nonstick 12-Quart Stockpot , boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.

2. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.

3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.

4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.

5. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.

6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.

7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.

8. Garnish with cheese, bacon bits, green onions or all three. Serve hot!