Boil potatoes in water 10 minutes. Drain & set aside

In large heavy pot, saute bacon, onions, celery over medium high heat until tender. Drain bacon grease. Return bacon, onions & celery to pot.

Add milk, water, chicken base, salt & pepper. Heat over medium high heat until hot but not boiling

In heavy, large sauce pan, melt margarine. Add flour, mix well. Allow to bubble, stirring for 1 minute. While constantly stirring soup, add flour mixture slowly. Continue stirring until thick & creamy.

Stir in potatoes, parsley & cream.

Serve hot. Garnish with shredded colby cheese, fried bacon bites, chopped green onions.