3 sliced bacon cut with scissors into little pieces
1 Tablespoon butter
1 tablespoon flour
1 medium vidallia onion diced fine
2 stalks celery diced fine
1 carrot shredded
1-2 cups water (recipe calls for one, but may need thinned out)
1 box low salt chicken broth
1 cup ½ and ½
1 tsp salt
½ tsp pepper
½ tsp celery seed
1 Tablespoon fresh parsley chopped fine
10 medium Irish (red) potatoes. Wash and cut into 1 inch cubes, you can take off the skin or leave them on.
Shredded cheddar cheese
Green onions chopped
In stock pot or dutch oven cook bacon until brown, add onions, celery and butter and saute until the onions are translucent. Add 1 tablespoon flour to absorb butter and drippings and make a rue. Cook for 5 minutes to cook out the flour taste.
Add 1 cup of water, broth and potatoes and simmer for 15 minutes until potatoes are fork tender. Using potato masher mash part of the potatoes in the soup to help thicken, leaving the rest in cubes.
Add half and half,salt (if needed) pepper, celery seed and fresh parsley.
Ladle into bowls and top with cheese and green onions.