Creamy Potato Soup

1 onion, chopped
2 stalks celery, chopped
1 tsp. minced garlic
4 large potatoes, unpeeled and diced (Russet or Baking)
3 cups chicken broth
Sea salt and black pepper to taste
3 cups organic milk (or half and half)
3 strips natural (nitrite free) bacon

Optional chives, sour cream, cheddar cheese

In a heavy soup pot, fry bacon until crisp. Remove strips of bacon, leaving grease in the pan. Saute onions and celery in the bacon fat until soft. Add garlic and cook for one minute. Add broth and potatoes. Cook until potatoes are soft, around 20 minutes or so. Dice bacon and add back into soup. Add milk and warm on low to medium heat, being careful not to boil soup. Serve with chives, sour cream or cheddar cheese placed on top. 

Vegetarians: Replace chicken broth with vegetable broth or water, and omit bacon.