Baked Potato Soup

4 med. Baked Potatoes

2 slices Bacon, crumbled

½ C. Celery, chopped

½ C. Green Onions, thinly sliced

1 14oz. Can Chicken Broth

1½ C. Milk

1 clove Garlic, minced

½ Tsp. Salt

¼ Tsp. Pepper

1C. Sour Cream

½ C. Shredded Cheddar

Remove skins from baked potatoes. Coarsely mash. Cook and crumble bacon. Leave about ½ tsp drippings in pan. Set bacon aside. Chop celery, slice onion. Add celery, onions, chicken broth, milk, mashed potatoes, garlic, salt and pepper to drippings. Bring to a boil. Reduce heat. Simmer about 10 min. Stir in sour cream and bacon. Serve topped with shredded cheese. Fantastic in a bread bowl:)

FREEZABLE: Freeze leftovers laying flat in a freezer baggie. Reheat in Crockpot when needed.