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. ---------------------------------------------------------------------------
Nutrition
Ingredients
