Peel and boil potatoes until almost done. While potatoes are cooking, add corn starch to 1/2 cup melted butter and blend, until smooth.

Add half gallon milk, celery and onion to stock pot and bring to a near boil. When milk begins to boil, remove from heat and add cornstarch mixture to milk to thicken.

If soup is too thick, add more milk. If it's not thick enough, add more corn starch mixture.

Drain 2 cups of water from cooking potatoes and add to soup. Add potatoes and bacon then stir until well blended.