INGREDIENTS
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4-5 medium russet potatoes, peeled and diced (about 6 cups)
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1 medium onion, diced (about 2 cups)
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1 cup chopped celery
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½ cup chopped carrots
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1 cup 2% milk
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¼ cup chopped parsley
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Salt and pepper
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1 or 2 slices of bacon for each bowl of soup you’d like to top with it, cooked, drained, cooled, and crumbled