Prep your vegetables - Wash, peel and cut your potatoes to about 1 inch thick. Dice your celery, carrots, onions and peel and mince your garlic.
Prep your bacon - Cut your bacon into about half inch. In a Dutch oven cook your bacon on medium high for about 6 minutes or until crispy. Remove the bacon and set aside to use it as garnish.
Sauté your vegetables - With the grease left from your bacon sauté your onions and carrots for about 2 minutes. Then add your celery and garlic and sauté for another 2 minutes. Now add your butter, flour and mix it in well until you no longer see the flour white.
Add everything together - Now is time to add your potatoes, water, evaporated milk, heavy cream, salt and chicken bouillon. Give it a good stir. Cook everything on medium high heat for about 20 minutes occasionally stirring about every 10 minutes. Being very careful now with the aid of a hand blender, blend about half of the soup. Cook for and extra 10 minutes.
Serve - Now serve and top with bacon pieces and parsley.
Notes
1. If you would like your soup a bit more watery just add a cup of water, taste and if needed add ¼ of a teaspoon of salt.2. For this recipe I used a Dutch Oven but you can use any stock pot. To Blend the soup I used a hand blender but you can also use a potato masher (always being careful).