2 slices bacon, chopped
1 onion, chopped
1 or 2 stalks celery & leaves, sliced thin
1 or 2 potatoes, sliced thin
1 1/2 c. chicken broth or water & chicken bouillon
1 1/2 c. or more milk
1/3 c. flour

Brown bacon in a soup pot. When crisp, remove and reserve. Add onions and celery and saute until soft. Add the broth and allow to simmer until vegetables are well cooked. Add the potatoes and cook until well broken up. Use a potato masher to mash the potatoes in the pot. Mix the flour with the milk until well mixed. Add to the soup pot and cook until slightly thickened. Salt and pepper to taste. If too thick, add more milk. Can add 1/2 teaspoon dill weed. Add bacon pieces.

NOTE: Not necessary to use bacon. Use oil or butter. To make potato-leek soup add 2 leeks, well cleaned and sliced thin with the onions and celery.