6-8 med. potatoes, cut in pieces
3 ribs celery with leaves, chopped
1/2 lb. bacon, chopped
1/2 tsp. garlic salt or to taste
1/2 of a 16 oz. carton sour cream mixed with 1/4 c. flour
1/2 lb. onion, chopped
Salt & pepper to taste
2 tbsp. butter

Cook potatoes in a large pot (5 quart kettle). Drain, reserving 1/2 pot of the liquid. Cook chopped bacon in butter until limp in skillet. Drain, reserving enough grease to cook onion and celery until limp. Mix potatoes, reserved potato liquid, bacon, celery and onion in large pot. Add milk to make full pot. Add garlic salt, salt and pepper. Cook low and covered for 1 hour. Mix sour cream and flour, add to pot to thicken.