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1
Peel and cut potatoes in cubes (basically a large dice).
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2
Finely chop onions and celery.
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3
Place in soup pot, and just barely cover with water.
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4
Bring to boil, and reduce to medium heat.
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5
Cook until potatoes are really super tender.
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6
Drain off some of the cooking liquid.
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7
(you can reserve it to add back instead of some of the milk) Mash potatoes.
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8
Doesnt have to be mashed really fine - but you dont want hunks of potatoes.
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9
Gradually add milk to make a thick soupy mixture.
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10
Add bacon drippings and butter.
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11
Salt and pepper to taste.
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12
Add parsley about a tablespoon chopped parsley.
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13
Return pan to stove, cover, and cook over low heat, stirring occasionally.
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14
As you cook it, add a bit of milk now and then, thinning it out gradually to a consistency of a thick soup.
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15
When done, ladle each serving into a bowl, then garnish with crumbled bacon, cheese, and green onion.
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16
This is good, with sandwiches, if you dont feel just soup is enough.
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17
But this soup is pretty filling.
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18
About leftovers.
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19
The starch in the potatoes will cause this to thicken up, almost to a solid mass.
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20
To reheat leftovers, just gradually stir in milk, while heating over low heat, until its the consistency you want.
