Baked Potato Soup

1T butter
¼ c chopped onion
¼ c chopped celery
1 can (14 ½ oz) chicken broth
1 ¼ c milk
2 med baking potatoes, baked and cut into cubes
¼ tsp salt
1/8 tsp pepper
8 slices of bacon cooked and crumbled
¾ cheddar cheese, shredded
2 T green onion slices
¼ c sour cream
Melt butter in saucepan. Add onion and celery cook until crisp-tender. Add broth, milk, potatoes, salt and pepper. Bring to a boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to med-low, simmer 5 min, stirring frequently.
Save 2 T each of bacon, cheese and 1 T green onion for topping. Add remaining bacon, cheese, and onion to soup just before serving. Cook until cheese is melted.
Top with bacon, cheese, onion, and sour cream.
I usually don't use baked potatoes. I just peel, chopped and then boil potatoes. When they are soft I drain and then kind of mash them up. Then I put them in the soup. I also us a lot more potato than the recipe calls for.