1 onion (chopped)
2 celery stalks (sliced thin)
2 tbsp. bacon grease
4 potatoes (peeled, sliced 1/4 inch thick)
1 tsp. salt
1 tsp. pepper
1 lg. can evaporated milk

In a stew pot, cook onion and celery in bacon grease over medium heat until onions are soft and translucent. Add potatoes, salt, pepper and cover with water (about 3 cups). Bring to a boil, reduce heat to medium and cook until potatoes are tender. Break up larger potatoes. Stir in canned milk, reheat and serve.