Baked Potato Soup

This is a soup recipe my hubby actually likes...and really, what's not to like about it?  Bacon, cheese, potatoes, green onion, and sour cream made into a rich soup.  It's delicious, it tastes just like a twice-baked potato.  And one of the reasons it tastes so much like a baked potato is that it is made with...wait for it... baked potatoes! When my sister-in-law made this she just boiled the potatoes instead and it was not nearly as good.  Baked potatoes have a different texture to them than boiled, and it makes a difference in this recipe.  Plus baked potatoes are healthier since all the nutrients stay in them and don't get boiled out.  And if you're wondering what to do with the leftover skins try this recipe for tasty cheesy potato skins.

Baked Potato Soup

5 Baking Potatoes, washed and scrubbed

3 cups Water

3 cups Milk

2 Celery Stalks, chopped

1/4 cup Butter

1/2 cup Sour Cream

6 Strips of Bacon , cooked and crumbled

1/3 cup Green Onion, sliced (plus more for garnishing)

1 1/2 cups Grated Cheddar Cheese, divided

Salt and Pepper

Bake potatoes for 1 hour at 350F, let cool slightly.  Heat water in a large pot and add the celery, simmer until the celery is tender.  Scoop the pulp out of the baked potatoes and add to the celery with the milk, butter, sour cream, bacon, 1 cup of the cheddar cheese, and salt and pepper.  Simmer until it is thickened and at the consistency you like.  Serve with the extra cheese and onions sprinkled on top.