Karan's "Loaded" Potato Soup

Peel, quarter, and boil 6-7 pounds potatoes.

While the potatoes boil, chop and saute’ 3-4 stalks celery in 5 tablespoons butter on low-medium heat.(I sometimes add a little oil to keep the butter from browning.)

Meanwhile, chop only the whites of the green onions and add to the partially cooked celery.

When vegetables are almost cooked through, raise the burner temperature to medium-high, add 2 tablespoons of flour, and stir constantly making a light roux. Set aside.

When potatoes are fork-tender, completely drain and return only ½ the potatoes to the empty pot.

Mash lightly. Add the roux mixture, 1 can evaporated milk, 1 pint whipping cream, and about 3 cups milk. Stir and simmer on low heat, thickening some. Be careful, it can scorch easily. Add more seasonings to taste. Careful with the salt, you’ll be topping your soup with bacon later.

Rough chop the remaining potatoes, leaving some chunks. Add to pot.

Turn off burner heat. Let it set, stirring occasionally while you bake 1 package good bacon.

Chop onion greens finely and store in a sandwich bag.

When bacon is crispy, blot on paper towels, chop finely, and store in its own sandwich bag.

Add more milk to soup if it’s too thick.

Serve in individual bowls, topped with grated sharp cheese, chopped green onions, and chopped bacon.