Instant Pot Instructions:

1. Turn Instant Pot to sauté setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon fat. 
2. Add the onion and celery into the pot with the 1 Tbsp of bacon fat. Sauté for 4 minutes. 
3. Pour in the broth and scrape bottom of pot so that nothing is sticking.
4. Add in the potatoes, Worcestershire, parsley, pepper, celery salt, garlic powder and bay leaf. 
5. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 2 minutes. When time is up let pot sit 5 minutes and then move valve to venting. Remove the lid.
6. Discard bay leaf. Mash the potatoes lightly, leave about ¼ whole. 
7. Stir in the evaporated milk and warm through on the sauté setting. Taste test and add salt as needed. 
8. Ladle into bowls and serve topped with the bacon crumbles. 

Slow Cooker Instructions:

1. Cook bacon until crispy in a frying pan. Use a slotted spoon to move bacon pieces to a paper towel lined plate. Discard all but 1 Tbsp of the bacon fat. 
2. Add the onion and celery into the pan with the 1 Tbsp of bacon fat. Sauté for 4 minutes. Transfer to the slow cooker. 
3. Add in the broth, potatoes, Worcestershire, parsley, pepper, celery salt, garlic powder and bay leaf. 
4. Cover and cook on low for 4-6 hour on on high for 2-3 hours.
5. Discard bay leaf. Mash the potatoes lightly, leave about ¼ whole. 
6. Stir in the evaporated milk. Taste test and add salt as needed. 
7. Ladle into bowls and serve topped with the bacon crumbles.