1 qt chicken stock
1 qt milk
½ # bacon (diced)
1 C heavy cream
2 ½ # red potato (diced)
1 medium Onion (diced)
3 stalks celery (diced)
¼ cup fresh chopped parsley
Salt and pepper to taste

Roux
8 oz margarine
8 oz flour

In a small sauce pan make your roux  by melting your margarine over medium heat. Stir in flour allow to cook for 1 -2 minutes. Boil diced potatoes untl tender but not falling apart drain and set aside. In a least a 4 quart stock place cook bacon over medium high heat. When it begins to brown add celery and oinions and sauté till celery begins to soften. Turn to medium. Drain grease from pan. Add milk and chicken stock stirring regularly. Don’t let it boil, when it begins to bubble around the edges use a wire whip and add roux until thickened. Stir in heavy cream and parsley, gently stir in potatoes. Salt and pepper to taste. Makes approx. 1 gal so invite your friends.