In large soup pot, fry bacon, then drain about half of the fat and remove bacon for later.

Saute sliced onions and celery in bacon fat

Add potatoes (peeled and sliced), pepper to taste, and chicken stock (enough to cover potatoes by ~1 inch)

Cook everything, bring to simmer.

Use mixer to blend everything once cooked. Add half and half; mix more.

Keep warm until serving. Top with bacon, cheese, and green onion as desired.