Bacon and Baked Potato Soup

I found this recipe on kraftfoods.com. I like this website. You can find a lot of good stuff on it. Unfortunatley, I also find a lot of stuff that uses specific kraft ingredients like specific salad dressings that I don't keep on hand. That doesn't mean those recipes aren't good and delicious. It just means that I don't have everything I need to make them. This recipe on the other uses a lot of basic ingredients, most of which I always have stocked up in my kitchen. I think it turned out pretty tasty for a  potato soup.

Bacon and Baked Potato Soup

• 1 tbsp butter/margerine
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 can (14.5 oz) chicken broth
• 1 1/4 cups milk
• 2 baking potatos (I used more) cut into small cubes
• Pepper to taste
• 8 slices bacon, cooked, crumbled and divided
• 3/4 cup shredded cheddar cheese (or more, I like cheese)
• 1 green onion, sliced and divided
• 1/4 sour cream

Melt butter in large saucepan or Dutch oven on medium heat. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add chicken broth, milk, potatoes and pepper; bring to boil, stirring constantly. Reduce heat to simmer. Simmer on medium-low heat until potatoes are soft, stirring frequently. Slightly crush potatoes with back of spoon. Reserve 2 Tbsp each of the bacon and cheese and 1 Tbsp. green onions; set aside. Add the remaining bacon, cheese and green onions to soup; cook until cheese is melted, stirring constantly. Serve, topped with reserved bacon, cheese, green onions and sour cream.