Step 1

Cook the bacon in a large, deep skillet over medium-high heat for about 10 minutes. Turn the bacon occasionally so it browns evenly on both sides. Drain the cooked slices on paper towels, then crumble them and set aside. DO NOT drain the bacon grease from the skillet.

Step 2

Add the onion and celery to the skillet with the bacon grease. Cook over medium heat until the onions are translucent and tender. Drain the excess grease once the veggies are fully cooked.

Step 3

Add the potatoes and enough water to cover all but 1 inch of them. Increase the temperature to medium-high and bring the water to a boil. Once boiling, reduce the heat to medium-low. Simmer for about 15 minutes, stirring often.

Step 4

Add the evaporated milk once the potatoes are tender (approximately 15 minutes). Continue to cook, stirring frequently, until the soup is warmed through.

Step 5

Season the soup with salt and pepper to taste. Add the bacon immediately before serving. Serve it while warm, and enjoy!