1/2 pound diced bacon fried until crisp, reserve some of the fat.
3 or 4 potatoes diced in 1 inch chunks
Enough milk to cover the potatoes
1 small onion diced fine and fried in the reserved bacon fat
celery to taste
S&P to taste
Fry off the bacon and transfer to a bowl. In the same sauce pan fry off the onion and celery. Add the potatoes and cover with milk. Simmer over low heat until the potatoes are tender and add the bacon back to it. This is simple but good and I make it often during the winter. You can puree this if you want before you add the bacon back to it.