Cream of Potato Soup

1 Cup Diced Celery
1 Cup Diced Onion
4 Cups Peeled and Cubed Potatoes
3 Cubes Chicken Bouillon
¼ tsp Ground Black Pepper
½ tsp Celery Salt
1 Tbsp Parsley, chopped
½ Cup Butter
6 Tbsp Flour
2 Cups Milk
1 Cup Half & Half
In a large pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are submerged, cover and cook until vegetables are tender. Remove from heat, set aside.
In a small skillet melt butter. Once melted add butter and flour and stir until a paste like consistency in formed. Add milk all at once and stir on low heat until it thickens.
Add milk and flour mixture to the vegetable mixture and stir gently. Stir in half and half.
Serve with grated cheese and bacon bits.