Bacon Potato Soup

It's been a while since I have been on here and that can all be blamed on laziness and motherhood. Not sure which one is more to blame at this point!

My mother-in-law makes a great Bacon Potato soup and I just wanted to share this recipe with those who love soup! It is an easy make. It takes about 30 minutes from start to finish and the left overs are fabulous.

Part 1:

3 tablespoons of butter (preferably salted)
1/2 cup celery  (or leeks will work too)
2 tablespoons of diced onion (I just more like 1/2 cup because I like the flavor)
1/2 lb bacon cut into small pieces

Add all ingredients to a stock pot. Cook on high until bacon is yellow/tender.

Part 2:

2 1/2 teaspoons of salt (2 3/4 if you use unsalted butter)
1/4 teaspoon pepper
1/4 cup flour (I make gluten free all the time and I use about 2 1/2 tablespoons of gluten free flour)

Add salt and pepper to the bacon/butter/onion/celery combo and mix thoroughly. Add flour and mix well.

Part 3:

1 cup chopped celery
5-6 potatoes (this is about three large russets)
4 cups of water

Add the rest of the ingredients to the pot and mix. Cover the pot and cook on high for 5-7 minutes.  Reduce heat to medium/low and cook until tender (about 15 minutes).

Part 4:

1 can evaporated milk

Add milk, stir thoroughly and cook for another 3-5 minutes.

And voila! Done! Caesar salad goes well with the soup and so does warm bread.