5-6 slices bacon
1 c. chopped onions
1 c. celery
4 c. water
4 c. diced potatoes
1 tsp. salt
1/4 tsp. pepper
1 can evaporated milk
Sm. "clump" of butter

Fry bacon crisp, remove from skillet. In bacon fat, saute chopped onions and celery. Add these vegetables to a pot of four cups of water, potatoes, salt, and pepper. Boil about 20 minutes. Add evaporated milk, butter, chopped parsley. Heat just until hot. Do not boil again. Garnish with crumbled bacon.