Bacon and Baked Potato Soup

• 1 tablespoon butter or 1 tablespoon margarine
• 14 cup chopped onion
• 14 cup chopped celery
• 1 (14 1/2 ounce) can chicken broth
• 1 14 cups milk
• 2 medium baking potatoes, baked,cut into 1/2 inch cubes
• 10 slices bacon, crisply cooked,crumbled and divided
• 34 cup cheddar cheese, divided
• 2 tablespoons sliced green onions, divided
• salt and pepper
• 14 cup sour cream

1. Melt butter in heavy saucepan or Dutch oven.
2. Add onion and celery;cook and stir until tender-crisp.
3. Add broth, milk and potatoes; bring just to boil, stirring constantly.
4. Slightly crush potatoes with back of spoon.
5. Reduce heat to medium-low; simmer 5 minutes,stirring frequently.
6. Reserve 2 Tbsp.
7. of the bacon, 2 Tbsp.
8. of the cheese and 1 Tbsp.
9. of the green onion for toppings; set aside.
10. Stir in remaining bacon, cheese and green onion just before serving.
11. Season to taste with salt and pepper.
12. Serve topped with reserved bacon, cheese, green onion and sour cream.

butter, onion, celery, chicken broth, milk, baking potatoes, bacon, cheddar cheese, green onions, salt, sour cream

Taken from www.food.com/recipe/bacon-and-baked-potato-soup-70738 (may not work)