2 medium baking potatoes, baked and cut into 1/2-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled and divided
2 tablespoons green onions, divided
1/4 cup sour cream
Melt butter in heavy saucepan. Add onion and celery; cook and stir until crisp-tender.
Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly.
Slightly crush potatoes with spoon. Reduce heat to medium-low; simmer 5 minutes,
Reserve 2 tablespoons each bacon, cheese and green onions for toppings. Add remaining
bacon, cheese, green onion and sour cream to soup just before serving. Cook until
cheese is melted, stirring constantly.