Potato Soup

Red text - not used by me but part of the original recipe
Purple text - my changes
Black text - the part of the recipe I actually left alone *grin*

2 1/2 pounds baby red potatoes, cut into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 cup cooked ham, diced
1 medium onion, diced
1/4 bunch celery, diced
2 leeks, white and light green portions, halved lengthwise and cut crosswise into 1/4-inch slices
8 cups milk
32 oz low sodium chicken broth (instead of the water and bouillion)
4 cups water 
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt (1/2t sea salt)
Salt-Free Tony Chachere's
Mrs Dash Table Blend
Mrs Dash Garlic & Herb
Trader Joe's 21 Seasoning Salute
1 teaspoon black pepper (or more)
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley 
1 cup whipping cream

***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

In large pot, boil potatoes in water 10 minutes. Drain and set aside.
(In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more.)
Add onion and celery to bacon pan (3T melted butter instead of bacon grease) over medium-high heat until (celery) leeks & onions are tender, about 5 minutes. To the large soup pot, add milk, (water, bouillon) chicken broth, Salt-Free Tony Chachere's, Mrs Dash Table Blend, Mrs Dash Garlic & Herb, Trader Joe's 21 Seasoning Salute (all to taste), salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in (parsley), potatoes, ham, and cream. Garnish with cheese, (bacon bits), green onions or all three. Serve hot!