Bacon and Baked Potato Soup

1 Tbsp butter

1/4 cup chopped onion

1/4 cup chopped celery

1 can chicken broth

1 1/4 cups milk

2 baking potatoes, baked, cut into 1/2 inch cubes

1/4 tsp salt

1/8 tsp pepper

8 slices bacon, crisply cooked and crumbled

3/4 cup cheddar cheese

2 Tbsp green onion slices

1/4 cup sour cream

Melt butter in dutch oven.  Add onion and celery; cook and stir until crisp-tender.  Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly.  Slightly crush potatoes with back of spoon.  Reduce heat to medium-low; simmer 5 minutes, stirring frequently.  Add bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly. 

Serves 6