10 med. potatoes, diced
1 can cream of celery soup
1/2 lg. onion (quartered and thinly sliced)
4 to 6 slices bacon (fried and cut up)
2 c. hot milk
1/4 stick butter
White pepper to taste
Salt to taste
Thyme (to taste, use only ground - no flakes)
Celery salt to taste
Diced celery (optional)

Place diced potatoes in pot; add only enough cold water to cover; cook on low until soft; remove from heat but do not drain. Fry bacon; drain but retain drippings. Saute onion (and celery) in butter; add cut up bacon, seasonings (and strained bacon drippings for flavor if desired); simmer. (To retain creamy white soup color, do not let mixture turn brown or burn). Slightly mash cooked potatoes; add onion mixture; combine milk with soup then add to potatoes. Simmer for 1/2 to 1 hour or until soup is mushy and potatoes are soft. Stir often. (Sprinkle with flour if too thin; add more milk if too thick). Serve with hard bread.