Quick Notes: I definitely got this from someone’s blog somewhere a couple years back. I’ve made it several times with small alterations, but this is pretty close to someone’s original recipe. I would give credit, but I have no goddamn clue where I originally found this.

Ingredients

• 4-6 small to medium russet potatoes cut into bite sized pieces
• 1 package cooked bacon pieces or 1 lb bacon, cooked.
• 1/2 onion, diced
• 4 stalks celery, chopped
• 4 c milk
• 2 c chicken stock
• 1 tsp salt
• 1 tsp pepper
• 1/2 butter
• 1/2 flour
• 1/2 c heavy whipping cream

For Garnish

• Shredded cheese
• Bacon Pieces
• Chopped Chives

Directions

1. Boil potatoes in water for 15 minutes, drain. Set aside.
2. In separate pan, saute onions and celery in about 2 tbsp olive oil until onions are clear. About five minutes, give or take.
3. In large pot, melt butter and stir in flour to make a roux.
4. Slowly whisk in milk, stock, salt and pepper. Heat, but DO NOT BOIL. If you do happen to boil this it goes from 0-60 and then into your burner real fast. Whisk consistently until creamy.
5. Stir in potatoes, bacon, celery, onions and heavy whipping cream. Cook on medium heat about 5 minutes. Turn off, allow to cool.
6. Garnish with cheese, bacon, and green onions.