Red Potato Soup

• 4 lbs red potatoes, peeled and cut into cubes
• 4 celery ribs, cut into small pieces
• 1 medium purple onion, diced
• 5 slices bacon, torn into pieces
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon minced garlic
• 1 pint half-and-half
• 1 teaspoon black pepper
• 1 teaspoon salt
• 4 quarts water

1. Start by frying the bacon in a 2 gallon stockpot over medium heat. When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
2. Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
3. After 40 minutes, spoon about 1/2 of the potatoes with liquid into a blender. Puree till smooth, add the pureed potatoes back into the pot along with the salt, pepper and half-and-half.
4. Cook for an additional 20 minutes, covered.
5. Stir frequently.
6. Serve garnished with grated cheddar cheese and serve with warm French bread.
7. Season to taste.

red potatoes, celery, purple onion, bacon, parsley, garlic, black pepper, salt, water

Taken from www.food.com/recipe/red-potato-soup-148862 (may not work)