Potato Soup

• 5 medium potatoes, peeled and diced
• 1 small onion, chopped
• 1 can cream of celery soup
• 1 tsp. seasoned salt
• 1 tsp. basil
• 1/4 tsp. pepper
• 2 Tbsp. dried parsley flakes
• 2 chicken bouillon cubes
• 4 c. water
• 4 or more slices bacon
• 2 Tbsp. flour
• 1 1/2 c. milk

1. Combine first 9 ingredients in Dutch oven; bring to a boil. Cover.
2. Reduce heat and simmer 20 minutes.
3. Cook bacon until crisp.
4. Remove bacon, reserving 3 tablespoons grease.
5. Crumble bacon; set aside.
6. Add flour to grease in skillet; stir until smooth.
7. Cook for 1 minute, stirring constantly.
8. Gradually add milk.
9. Cook over medium heat, stirring constantly until thickened and bubbly.
10. Gradually add milk mixture and bacon to potato mixture.
11. Simmer, uncovered, for 15 minutes.
12. Makes 2 quarts.

potatoes, onion, cream of celery soup, salt, basil, pepper, parsley flakes, chicken bouillon cubes, water, bacon, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=485949 (may not work)