4 slices bacon
2 ribs celery, diced
1/2 med. onion, diced
4 or 5 potatoes, peeled and cubed
1 qt. chicken stock
1 pt. light cream
2 tsp. cornstarch
3/4 tsp. Louisiana hot sauce
Salt and pepper to taste

Fry bacon until crisp and set aside. Reserve 2 tablespoons of fat and saute onion in it. Put onion, celery and potatoes into a large pot with the chicken stock and simmer until potatoes are tender (about 30 minutes).

Mix cornstarch into cream and add to potatoes. Bring just to simmer (do not boil). Add hot sauce, salt, pepper and crumbled bacon. Serve with crackers or hard rolls.