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Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain and set aside. In a Dutch oven or large soup kettle, saute the onion, celery and bacon until vegetables are tender; drain well. Add the milk, water, bouillon, salt and pepper; heat through (do not boil). In a large saucepan, melt butter; stir in flour until smooth. Cook and stir over medium heat for 1 minute. Gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into soup. Add parsley and potatoes; bring to a simmer, stirring frequently, until mixture thickens. Sprinkle with cheese and green onions.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups