1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14.5 oz) chicken broth
1 1/4 cups milk
2 med. baking potatoes, baked, cut into 1/2 inch cubes
1/4 tsp. salt
8 slices bacon, crisply cooked, crumbled and divided
3/4 cup shredded cheese
2 Tbsp. green onion slices, divided
1/4 cup sour cream
Melt butter in heavy saucepan. Add onion and celery. Cook and stir until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to a boil, stirring constantly. Slightly crush potatoes with back of a spoon. Reduce heat to med-low; simmer 5 minutes, stirring frequently.
Reserve 2 Tbsp. EACH of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onion to soup just before serving; cook until cheese is melted, stirring constantly.
Serve topped with reserved bacon, cheese, green onion and sour cream.