Baked Potato Soup

Here's another family favorite. I think I'll make it this week. I usually double it because it's so yummy.

Baked Potato Soup
from The Pampered Chef

4 med. baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops, thinly sliced
1 can (14.5 oz) chicken broth
1 1/2 cups milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. gr. black pepper
1 cup light sour cream
1/2 cup cheddar cheese, shredded

1. Remove skins from baked potatoes. In bowl, coarsely mash potatoes with a potato masher.
2. In a large pot, cook bacon over med heat until crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 tsp. drippings in pot. You will be using this pot for the soup.
3. Meanwhile, chop celery and slice green onions. Add broth, milk, mashed potatoes, celery, onions, garlic, salt, and black pepper to drippings in pot. Bring to a boil. Reduce heat; simmer 10 minutes.
4. Stir in sour cream and reserved bacon. Serve in bowls and sprinkle cheddar cheese over each.