1Prepare potatoes in large saucepan in enough water to cover potatoes. Fry bacon until almost done, not crispy.
2Add onion and garlic to bacon, cook until onions become tender. Do not drain the fat, use for flavor in soup. Check for potatoes to become soft, stir to slightly mash. Continue to stir for a thicker soup.
3Add butter, milk and saute mixture to the potatoes. Salt and pepper to taste. Remove from heat and let cool for 15 minutes. Garnish with fresh parsley, if available.
4Optional: 1/2 c. diced celery to the saute mixture of bacon.