Chunky Baked Potato Soup #5FIX

5-Ingredient Fix Contest Entry. This soup has the comforting, stick to your ribs appeal of a baked potato in soup form. With bacon, sour cream, and celery for an extra bit of crunch, it's a perfect balance of smoky, creamy, and crunchy--in only 20 minutes.

• Ready In: 25 mins
• Serves: 4
• Yields: 1 quart

Ingredients

• 4  ounces bacon, chopped into 1/4 in. pieces
• 1⁄2 cup celery, roughly chopped (leafy ends included, 1-2 stalks)
• 1 (16 ounce) package  Simply Potatoes Traditional Mashed Potatoes
• 1  cup  chicken stock
• 1⁄2 cup sour cream

Directions

1. Place the bacon in a 3-quart saucepan to render.
2. When the bacon is crispy, remove the bacon using a slotted spoon and let drain on a plate lined with paper towels.
3. Toss the chopped celery into the saucepan, and sautee it in the bacon fat until slightly softened--about 5 minutes.
4. Once the celery has softened, add the package of Simply Potatoes Traditional Mashed Potatoes to the pot, breaking up the potatoes and mixing with the celery as you stir.
5. Add the stock, and continue to stir to incorporate the stock into the potatoes.
6. Cook until the soup begins to simmer, about 5-10 minutes, stirring regularly.
7. When the soup has begun to simmer, add the sour cream, and stir to incorporate.
8. Garnish with bacon and extra sour cream, and enjoy!