Potato Soup

            From Linda

4 slices bacon diced-cook until crisp

Saute in butter or bacon drippings
1 cup chopped onion
2 stalks celery-chopped
2 large russet potatoes-peeled and cubed
1 cup chicken stock

Cook 20 minutes or until tender
Use a blender, food processor or hand blender to make smooth
Add 2 cups milk and ¼ cup parsley
Add 3 oz cream cheese
Heat and stir until cream cheese blends in