1 lb bacon
2 celery stalks
32 ounces organic chicken stock
4 lbs russet potatoes, peeled, large chop
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 cup unsalted butter
2 1/2 cups 2% low-fat milk
Slice bacon into one inch strips. Brown bacon in large dutch oven. Remove bacon and drain on paper towels. In the same pot, sauté celery and carrots until tender. Remove from pot with drippings.
Pour in chicken stock, potatoes, salt and pepper and bring to a boil. (add water if potatoes are not covered in liquid). Simmer at low temperature until potatoes are fork tender -about 20 minutes. Drain off some of the water after cooking
Lightly mash potatoes, not until smooth but slightly chunky. Add in butter and melt while stirring. Stir in celery, and milk to desired consistency (I usually eyeball it).
Serve warm with bacon on top and crackers on the side.