Red Potato Soup

Directions

1. 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. 2
   Add 4 quarts of water to the stockpot. Bring to a boil, then add potatoes. Cook for 40 minutes, covered. Stir occasionally.
3. 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. 4
   Cook for an additional 20 minutes, covered.
5. 5
   Stir frequently.
6. 6
   Serve garnished with grated cheddar cheese and serve with warm French bread.
7. 7
   Season to taste.