My potato soup,
2 to 3 slices of bacon, diced fine
1 medium onion, diced
Cook the bacon in your soup pot over low heat until the fat starts to cook out. Add the onions and cook until translucent.
Add,
2 to 3 russet potatoes, peeled and diced into 1/2 inch cubes.
a Tablespoon of dried parsley flakes, crushed
a teaspoon and a half of dried celery flakes, crushed
a teaspoon of salt
just enough water to cover the potatoes
Bring to a simmer and cook until the potatoes are tender. When the potatoes are done add enough milk to bring it to your desired soupiness level.