Bacon Potato Soup (Joycelyn)

6-7 medium potatoes peeled and diced
1/2 lb raw bacon ,diced
1 jumbo onion , diced
1 quart milk
1 quart water
2 Tablespoons chicken base
1 teaspoon salt
1 teaspoon black pepper
3/4 cup margarine (about)
2 Tablespoons dry parsley
1 cup whipping cream
In a large pan with water bring potatoes to a boil.
In a large heavy pot saute bacon, onions, and celery over medium heat until celery is tender.Drain grease and return bacon, onions, and celery to pot.
Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot but do not let soup boil.
In a heavy large saucepan over low heat, melt margarine. Stir in flour to make a roux. Mix well and let bubble, stirring 1 minute. (If desired, a larger amount of roux can be made to produce a thicker soup.)Gradually add roux to soup, stirring constantly.
Continue to cook, stirring, until thick and creamy. Drain cooked potatoes and mash slightly. Stir in cream and parsley.