Pampered Chef's Baked Potato Soup (Natalie Montague)

4 medium potatoes

1/2 c celery, chopped

1 can chicken broth

1 garlic clove, pressed

1/4 tsp black pepper

1/2 c shredded cheese

2 slices bacon

1/2 c green onions, thinly sliced

1 1/2 milk

1/2 tsp salt

1 c light sour cream

1. Mash potatoes with or without skins (I prefer the skins in the soup).

2. Cook bacon until crisp. Remove bacon to paper towel to drain; crumble and set aside. Reserve 1/2 tsp drippings. Leave in pan.

3. Chop celery and slice green onions. Put in pan with drippings and add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper. Bring to boil. Reduce heat and simmer for 10 minutes.

4. Stir in sour cream and reserved bacon. Ladle soup into bowls and add shredded cheese.