Dana Day's Cream Cheese Potato Soup

4-6 large potatoes (I use new or red but you can use whatever you have if
I use them I don't peel if its just regular potatoes peel them)
1 large onion finely chopped
1 cup celery finely chopped
4 strips of bacon (I used the kind that you buy that is already cooked)
cut it up into pieces
1 qt. water (I add a little chicken boullion to the water when I cook it)
4 T. butter
3 T. flour
1/2 cup milk (or real whipping cream)
1 tsp. salt
1/4 tsp. pepper
1 tsp. dill (this really is needed it makes it so good)
1 tbsp. minced garlic
1 pkg. cream cheese

Combine onion, bacon and celery in big pot and sautee' in a little
butter.  When done add water to sauce pan you just sautee'd in and cut up
potatoes (with boullion in water).  Bring to a boil; reduce heat and
simmer until tender about 20 minutes.  In a skillet melt butter, add
flour and make a roux. Remove from heat and add milk (or cream).  Return
to heat; cook and stir until thickened.  Stir mixture slowly into potato
and water in other pot.  Cook and stir until thick.  Cut up cream cheese
into cubes and melt into soup mix (you just stir it until the cream
cheese is completely blended in.  Make sure to stir so it won't burn.
Makes 6 cups.  I usually double this recipe.  

Submitted by Diane Batschi for Dana Day