10 lg. potatoes, peeled & diced sm.
2 med. onions, chopped
3 lg. stalks celery, minced
2 tsp. salt
Pepper to taste
2 tbsp. parsley
1/2 stick butter
8 slices crisp bacon, crumbled (reserve grease)
1/2 c. diced ham (optional)
1 can creamed corn (optional)
1/2 c. whole milk or half & half

Boil all ingredients (except bacon and milk) as you would for mashed potatoes until most of the water is absorbed. Add 2 tablespoons bacon grease when potatoes are tender. Heat the milk or half and half until warm. Remove soup from burner and stir in milk. Season to taste. Garnish with crumpled bacon.