Sauté bacon and crumble.
Cut potatoes into cubes and boil in juice drained from cans plus water if needed.
Sauté butter, celery, and onion with flour and spices.
Add to potatoes.
Reduce heat and add milk and half & half to desired consistency.
Sprinkle with the bacon bits and cheese.
Serve with crackers or a nice bread.
Chef's notes: Original recipe credited to Tina Wohlford.