Mardi Gras Potato Soup

Contributed by World Recipes Y-Group from Montréal, Québec

Ingredients

 * 4 pounds red potatoes, peeled and cut into cubes
 * 4 ribs of celery, cut into small pieces
 * 1 medium purple onion, diced
 * 5 strips of bacon, torn into pieces
 * ¼ cup chopped fresh parsley
 * ½ tsp minced garlic
 * 1 pint half-and-half
 * 1 tsp black pepper
 * 1 tsp salt
 * 4 quarts water

Directions

 * 1) Start by frying the Bacon in a 2 gallon stockpot over medium heat.
 * 2) When the bacon is about half cooked, add in the onions, parsley, garlic and celery. Cook until the onions and celery are softened.
 * 3) Add 4 quarts of water to the stockpot. Bring to a boil and then add in the potatoes. Cook for 40 minutes, covered. Stir occasionally.
 * 4) After 40 minutes, spoon about ½ of the potatoes with liquid into a blender. Turn the blender on purée and run until all the potatoes are blended into the liquid.
 * 5) Add the puréed potatoes back into the pot along with the salt, pepper and half-and-half.
 * 6) Cook for an additional 20 minutes, covered. Stir frequently.
 * 7) Serve garnished with grated Cheddar cheese and with warm French bread. Season to taste.