8 slices bacon
1 med. onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
2 (10 3/4 oz.) cans cream of potato soup, undiluted
1 (10 3/4 oz.) can cream of celery soup, undiluted
2 (4 1/4 oz.) cans sm. shrimp, drained and rinsed
4 c. milk
1/4 tsp. pepper

Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon, and set aside.

Saute onion, celery, and green pepper in bacon drippings until tender. Add potato soup and remaining ingredients, stirring well. Cook over medium heat until thoroughly heated. Sprinkle each serving with bacon. Makes 2 1/2 quarts.