4medium potatoes,peeled and cut into 1-inch pieces (about 2 lbs)
1yellow onion,diced
2stalks celery,diced
2cupswater
2–3teaspoonssalt
¼teaspoonpepper
1½cupsmilk
8slicesbacon
For garnish: fresh chopped parsley
Instructions
Place potatoes, onion, celery, water, 2 teaspoons salt, and pepper in a large saucepan over medium heat. Bring to a boil, then reduce to a simmer, cover, and cook for 25 minutes.
Meanwhile, cook the bacon in a skillet or in the oven (400° for 20–25 minutes) until crisp. Drain and crumble.
After the potato mixture has cooked for for 25 minutes, transfer the mixture (including the water) to a blender and blend until smooth. Take care to leave a vent in the top of the blender when blending so the steam can escape. Alternatively, you can push the mixture through a coarse sieve.
Transfer the mixture back to the saucepan, and add the milk. Heat until warm. Taste and add additional salt as necessary.
Ladle the soup into bowls and garnish with bacon and parsley.
Notes
Make ahead: prepare the soup as directed and refrigerate until you're ready to eat it. You can also cook and crumble the bacon, and store it in the refrigerator, too. The soup can be frozen for up to 3 months. Make it a "loaded" potato soup by adding shredded cheese, green onions or chives, and sour cream to the top.