6-8 medium potatoes peeled and diced into 1" chunks
1/2 stick real butter
2 tsp. parsley flakes
1 can evaporated milk
1/2 c. diced onion
1 lb. bacon
1/2 c. chopped celery
milk, enough to cover potatoes
salt and pepper, to taste

Peel and dice potatoes, set aside in a bowl of cold water. Cut bacon into 1-inch pieces and fry in skillet on low heat until partially cooked (limp). Drain grease.

Add chopped celery and onion to bacon, season with salt and pepper. Continue frying until bacon is cooked to desired crispness (I prefer limp and not crispy).

Meanwhile, drain the water from chopped potatoes and transfer to a large stock pot. Add Parsley and evaporated milk.

Once bacon celery mixture is cooked, add that and the butter to stock pot. Cover all ingredients with milk. Simmer on low for 25-30 minutes, covered, or simmer until potatoes are tender. Cool and enjoy. (Also great with shredded cheddar cheese).

Submitted by: Rena N.