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