From Rose Ann Long.
This rich soup gets its hearty flavor from bacon and celery.
Ingredients
5 pounds of potatoes peeled and sliced thick
1 chopped onion (small)
2 stalks celery chopped
1 can cream of celery soup
2 cups milk
1 tablespoon butter
½ cup chopped cooked bacon
Instructions
Add water to cover potatoes by at least two inches and cook until potatoes are tender. Use a potato masher to coarsely mash potatoes. Add a can of cream of celery soup and 2 cups of milk. Add ½ cup of chopped cooked bacon and 1 tablespoon of butter. Simmer for 15 to 20 minutes.