3 cups diced raw potatoes1/4 cup chopped onion1 chicken bouillon cube2 tablespoons chopped celery1 teaspoon salt2 cups boiling water
Add all ingredients to the water. Simmer for 15 minutes. Do not drain.
Make the white sauce:
4 tablespoons butter4 tablespoons flour1/4 teaspoon salt2 cups heated milk
Melt the butter in a small heavy pot. Stir in the flour. Cook, stirring for 2 minutes without browning.
Whisk in the salt and milk. Cook until thickened.
Stir into the potato mixture, blending well.
4 strips bacon, cooked crisp and crumbled1/4 cup shredded Parmigiano-Regianno cheeseGarnish with chopped parsley or green onions, if desired.