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1
In a large bowl combine the potatoes with the flour and dry minced onion, stir to coat all the potatoes.
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2
Set aside.
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3
In a large skillet over med high heat start to brown the bacon, add a lil pepper to it and cook til almost turning crispy.
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4
Add your diced onion and continue to cook til onion is cooked thru and bacon has browned.
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5
Stir in your diced celery and let cook for a few minutes, about 5 min or so.
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6
Get a big pot and put on top of stove and get it preheated over med high heat.
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7
Pour everything from the skillet into the pot, drippings and all!
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8
Add your potatoe mixture and stir and let cook for about 2 min while stirring.
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9
Cover the potatoe mixture with water til its just over top of everything.
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10
Continue cooking and stirring occasionally until it comes to a full boil.
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11
Next pour in the evaporated milk and continue to cook once it starts to boil turn heat down and let simmer for about 20 min.
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12
Add in your basil and salt and pepper to taste and garlic powder.
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13
Cook this for about another 30 min.
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14
Soup should thicken up while cooking.
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15
Once your veggies are tender and soup has thickened its done!
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16
Top with cheddar cheese or any other topping you would like.
