Baked Potato Soup

2 1/2 lb baby red potatoes, quartered
1/2 C uncooked bacon, diced
1 jumbo onion, diced
1/4 bunch celery, diced
8 C milk
4 C water
2oz (1/4 C) chicken base
1 tsp salt
1 tsp black pepper
3/4 C margarine
3/4 C flour
fresh chopped parsley
1 C whipping cream
for garnish: shredded cheese, bacon bits, and green onion

Boil potatoes 10 minutes; drain. Set aside. In large, heavy pot, saute bacon, onion and celery until tender, 4 minutes. Drain. Add milk, water, base, salt & pepper. Cook until very hot, but do not boil. In saucepan, melt margarine. Add flour, mix well. Cook over medium heat until bubbly, stirring one minute to make a roux. While stirring soup, add roux slowly until soup is thick and creamy. Stir in parsley, potatoes and cream. Garnish, serve hot.