POTATO SOUP

Ingredients

5 medium potatoes, peeled and diced
1 small onion, chopped
1 stalk celery, chopped
1 teaspoon seasoned salt
1 teaspoon basil
1/4 teaspoon pepper
2 tablespoons chopped parsley
2 chicken bouillon cubes
4 cups water
4 slices bacon
2 tablespoons all-purpose flour
1 1/2 cups milk

Preparation

In a 5- to 6-quart Dutch oven or stockpot, combine potatoes, onion, celery, seasoned salt, basil, pepper, parsley, bouillon cubes and water. Bring to a boil; cover, reduce heat and simmer about 20 minutes, until potatoes are tender. In a skillet, brown bacon; drain on paper towel, crumble and set aside. Drain bacon grease from skillet, reserving 3 tablespoons in skillet. Stir flour into drippings and cook over medium-high heat, whisking constantly, until flour is smooth but not browned. Gradually add milk and heat, whisking constantly, until thickened, about 3-5 minutes. Blend sauce and crumbled bacon into potato mixture, stirring, and heat until heated through and blended well. Makes about 12 servings.