Tastiest Red Potato Salad Ever

A Mark Bratton original

Ingredients:

• 4 1/2 diced red potatoes             
• 1/2 pack bacon, finely diced
• 1 sm-med onion, diced                 
• 1/4 bunch celery, diced
• 8 cups milk                                       
• 3 cups water
• 14 oz whipping cream (or heavy cream)
• 4 chicken bullion cubes  +           
• hot potato water
• 1 tsp salt (+ more for taste)         
• 1 teaspoon black pepper
• 3/4 cup salted butter                    
• 3/4 cup flour or corn starch
• 1/4 bunch chopped parsley         
• 1 cup whipping cream
• Shredded cheese                           
• Fried bacon pieces

Instructions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Place bacon on paper towel over plate to drain more. Add onion and celery to bacon pan (with bacon oil) over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, cream, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes, (add a cup of cheddar cheese if desired. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!