Bacon and Baked Potato Soup

• 1 lb yukon gold potato
• 3 tablespoons butter
• 12 cup onion (chopped0)
• 14 cup celery (chopped)
• 3 tablespoons flour
• 12 teaspoon thyme
• 14 teaspoon salt
• 14 teaspoon fresh ground pepper
• 4 cups half-and-half
• 1 12 cups American cheese (shredded or diced)
• 1 cup chicken broth
• 8 slices bacon (cooked and crumbled)
• 2 tablespoons green onions (sliced thin)
• 14 cup sour cream

1. Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
2. In a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
3. Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 cup cheese and broth, stir until cheese melts.
4. Slightly mash potatoes with the back of a spoon.
5. Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
6. To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.

gold potato, butter, onion, celery, flour, thyme, salt, ground pepper, american cheese, chicken broth, bacon, green onions, sour cream

Taken from www.food.com/recipe/bacon-and-baked-potato-soup-412253 (may not work)