Bacon and Baked Potato Soup

(Courtesy of Midwest Living)

Ingredients:
2 (6-8 oz. each) baking potatoes, such as Russet or Yukon Gold
2 Tbsp. butter
1/2 c. chopped onion
1/4 c. chopped celery
3 Tbsp. all-purpose flour
1/2 tsp. dried thyme, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
4 c. half-and-half, light cream or milk
1 1/4 c. (5 oz.) shredded American cheese 
1 c. chicken broth
8 slices bacon, crisp-cooked, drained and crumbled
2 Tbsp. thinly sliced green onion
1/4 c. dairy sour cream

Directions:
Scrub potatoes with a vegetable brush; pat dry.  Prick potatoes with a fork.  Bake in a 425 degree oven for 40-60 minutes or until tender; cool.  Peel potatoes, if desired.  Chop potatoes; set aside.

In a heavy large saucepan or Dutch oven, melt butter over medium heat.  Add onion and celery.  Cook and stir about 5 minutes or until crisp-tender.  Stir in flour, thyme, salt and pepper.  Add half-and-half or milk all at once.  Cook and stir for 5-6 minutes or until thickened and bubbly.  Add potatoes, 1 cup of the cheese and the broth; stir until cheese melts.  Slightly mash potatoes with the back of the spoon or a potato masher.

For the topping, reserve 2 Tbsp. of the bacon.  Stir in the remaining bacon and 1 Tbsp. of the green onion into the soup.  Heat through.

To serve, top each serving with reserved bacon, remaining 1/4 c. cheese, green onions and the sour cream.