Makes 50 servings

1-1/2 lb. margarine
1 c. flour
8 lb. potatoes, peeled and sliced, weigh after peeling
2 c. water
1 lb. cooked diced bacon
1 qt. sliced fresh onions
1 gal. plus 3 qt. milk
1 qt. celery, finely chopped
1 qt. shredded carrots
1/4 c. chopped fresh parsley

Sauté onions in margarine until clear but not brown.
Add flour and blend.
Stir in bacon crumbles
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.