In a large, deep skillet, cook the chopped bacon over medium-high heat until it is crisp and golden brown, approximately 10 minutes. Turn occasionally to ensure even cooking. Remove the cooked bacon from the skillet, drain on paper towels, and crumble once cooled. Reserve the bacon grease in the skillet.

Add the chopped onion and celery to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the onions are translucent and the celery is tender. This process should take 5–7 minutes. Drain any excess grease from the skillet once the vegetables are cooked.

Transfer the sautéed vegetables to a large pot. Add the cubed potatoes and pour in enough water to cover all but the top inch of the potatoes. Place the pot over medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium-low and allow the potatoes to simmer for approximately 15 minutes, stirring occasionally to prevent sticking.

When the potatoes are tender enough to be easily pierced with a fork, stir in the evaporated milk. Reduce the heat to low and continue to cook the soup, stirring frequently to prevent scalding, until the mixture is evenly heated, about 5–7 minutes.

Taste the soup and season with salt and black pepper according to preference. Stir in the crumbled bacon just before serving to retain its crisp texture. Ladle the soup into bowls and serve hot, garnished with additional bacon bits or fresh parsley, if desired.