3 lbs red baby potatoes (leave peel on and cut into small chunks)
24 oz. Oscar Mayer Center Cut Bacon orginal cut (cut into small pieces)
1 large yellow onion (diced)
4 stalks of celery (diced)
4 cups water
4 cups milk
4 tablespoon chicken base
1 teaspoon salt
1 teaspoon pepper
12 tablespoon butter
3/4 cup flour
1 cup heavy whipping cream
1/4 bunch parsley (leaves only-chopped)
Boil potatoes for 10 minutes, drain, set aside. In large frying pan, cook baon about 1/2 done, add onion and celery. Cook until celery is tender and bacon is cooked well. In large pot add water, milk, chicken base, salt and pepper-heat completely, but DO NOT BOIL. When heated, add entire bacon mix from frying ban. In that same frying pan, melt butter. Add flour, mix well and allow to bubble for 1 minute, stirring constantly. Then add to large pot of milk mix. Stir until thick and creamy. Add potatoes, heavy whipping cream and parsley. Stir well.
Tip: Make sure your potatoes are cut up into bite size chunks before you cook them and you cook your bacon pretty crispy.