Ingredients

-          Six large new potatoes (chopped into quarter inch pieces)

-          Three stalks of celery (chopped)

-          One large yellow onion (diced)

-          One half pound of thick cut smoked bacon

-          Two to three cups of whole milk

-          Two  tablespoons flour

-          Two chicken bouillon cubes

-          Salt (to taste)

-          Pepper (to taste)

Preparation

In the bottom of your soup pot, cook one half pound of bacon until crisp. Remove and set aside to drain. Add celery and onion to the bacon fat and sauté until softened.  Once they are softened, add the potatoes, marjoram, and parsley to the pot. Pour in enough water to cover the potatoes and add the bouillon cubes. Bring up to a boil and lower the heat. Let simmer. Once the potatoes are soft, mash the potatoes until they reach your desired consistency. Let the soup cool slightly and add the milk stirring frequently. If the soup is not thick enough, you can whisk in some flour.  Slowly bring back to a boil and let simmer for two hours. Serve adding crumbled bacon.