Potato Soup

Contributed by Callie Hodges
Ingredients:
4 ounces sliced bacon
12 cubes chicken bullion
10 cups water
1 onion finely chopped
10 large potatoes, peeled, chopped
4 ribs celery, chopped
1 tablespoon parsley flakes
1 cup butter, 1 cup flour
1 quart half-and-half
1 to 2 cups shredded cheese.

Fry the bacon in a skillet until crisp. Remove and crumble the bacon, reserving 1 to 2 tablespoons drippings. Dissolve the bouillon cubes in the water in a large saucepan over medium heat. Add the reserved drippings, onion, potatoes, celery and parsley flakes to the saucepan. Cook until the potatoes are tender; do not drain. Mash the potatoes coarsely in the broth. Melt the butter in a small saucepan. Stir in the flour. Cook until bubbly, stirring constantly. Stir into the potato mixture. Add the half-and-half. Cook until thiickened, stirring constantly. Serve in hollowed-out bread bowls. Top with the crumbled bacon and cheese. Yield: 10-12 servings.