Yield = 50

1 1/2 pounds margarine
1 cup flour
8 pounds potatoes, peeled and sliced
2 Cup water
1 Quart sliced fresh onions
7 Quarts milk
1 Quart finely chopped celery
1 Quart shredded carrots
1/4 cup chopped fresh parseley
3 pounds cooked diced bacon

Saute onions in margarine until clear but not brown. Add flour and blend. Add milk and let come to a boil. Stir in parsley.

Steam potato, celery, and carrots until tender. Add to cream sauce. Salt to taste.