Baked Potato Soup II

By SallySmo

Ingredients

• 5 # unpeeled new potatoes, sliced
• 5 14.5 oz cans chicken broth
• 1 # butter
• 1 bunch celery, chopped
• 2 bunches green onions, chopped
• 1/2 C flour
• 3 qts half & half
• 1 # bacon
• 1 pint sour cream
• 1 # mild cheddar cheese, grated
• salt and pepper

Preparation

Step 1

Boil potatoes in chicken broth until cooked but firm. While potatoes are boiling, saute celery and 3/4 of onions in butter. Stir in flour and some broth from potatoes to reach smooth consistency. Drain broth into container and set it and the potatoes aside.

Add equal amounts of broth and half & half to mixture as it thickens. Then add potatoes and simmer on low.

Fry bacon until crispy. Drain and crumble. Put half in the soup and use the remaining as garnish with cheese, sour cream and green onions.