Easy Bacon and Potato Soup

Place the bacon in a large, deep frying pan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen paper-lined plate and set aside.

Cook and stir onion and celery in the remaining bacon dripping over medium heat until the onion is translucent and tender. Drain excess dripping, then stir in potatoes. Add water to cover all but 2.5cm of the potatoes. Bring to the boil over medium-high heat, then reduce to medium-low and simmer until potatoes are tender, about 15 minutes, stirring often. Stir in the evaporated milk, and continue cooking until warmed through. Season with salt and pepper. Stir in bacon just before serving.