Cream of Potato Soup

• 7 or 8 large russet potatoes ( dice all but 2)
• 7 or 8 slices of bacon diced
• 1 Tbs olive oil 
• 2 celery stalks diced fine
• 1 large sweet onion diced fine
• 2 to 3 tsp fresh thyme
• 2 tsp salt
• 1 tsp pepper
• 1 Tbs flour 
• 4 cups chicken stock
• 1 cup light cream
• 1 12-14 oz can of evaporated milk 
• green onions, cheese and sour cream for topping

Place the 2 reserved whole potatoes in the microwave and cook for 6 minutes.  Set aside to cool.  Fry diced bacon in a dutch oven or stock pot until crispy.  Remove and set aside.  Reserve 2 Tbs of bacon fat in the pot.  Add the oil, onions and celery then cook on med heat till soft.  Add diced potatoes, salt, pepper and thyme.  Continue cooking for 5 to 7 minutes.    Meanwhile skin and mash the 2 potatoes from earlier and set aside.  Add flour to vegetables in the pot and cook on medium for a minute or so.  Slowly add the chicken stock to the pot, turn the heat to high and bring to a boil, stirring constantly. Let simmer on low for 20 to 30 minute until potatoes are fork tender.  Add the cream and the milk and cook for another 5 minutes.  Top with the reserved bacon and any other topping you may like.