Bacon and Baked Potato Soup

Comfort Food for sure. I found this gem in a 2009 Midwest Living Magazine.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  lb yukon gold potato
• 3  tablespoons butter
• 1⁄2 cup onion (chopped0)
• 1⁄4 cup celery (chopped)
• 3  tablespoons flour
• 1⁄2 teaspoon thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 4  cups half-and-half
• 1 1⁄2 cups American cheese (shredded or diced)
• 1  cup chicken broth
• 8  slices bacon (cooked and crumbled)
• 2  tablespoons green onions (sliced thin)
• 1⁄4 cup sour cream

Directions

1. Bake scrubbed potatoes for 40-60 min at 425,chop potaotes and set aside.
2. In a heavy saucepan, melt butter, saute' onion and celery, about 5 min., stir in flour, thyme and salt and pepper.
3. Add half and half, cook and stir 5 minute or until mixture is thickened, add chopped potatoes, 1 cup cheese and broth, stir until cheese melts.
4. Slightly mash potatoes with the back of a spoon.
5. Reserve 2 T. bacon for topping; sitr remaining bacon and 1 T. of green onions into souop, heat through.
6. To serve; top each serving with reserved bacon; remaining cheese, green onions and sour cream.