Baked Potato Soup - cooking recipe

Ingredients

4 large baking potatoes, baked and chopped
1 bunch green onions, chopped (tops and all)
1/2 c. celery, chopped
1 1/2 c. chicken broth
1/3 c. instant mashed potatoes
1 can evaporated skim milk
4 slices bacon, cooked crisp and crumbled
1 1/2 c. shredded Mozzarella cheese

Preparation

Place 1/2 cup chicken broth in a Dutch oven and heat.
Add celery and green onions, cooking over medium heat until tender. Add remaining chicken broth and heat thoroughly.
Add mashed potato flakes to thicken.
Add skim milk and baked potatoes. Continue to heat, stirring constantly but do not allow to boil. Add crumbled bacon bits.
Ladle into bowls and top each with 1/4 cup shredded Mozzarella cheese.
Serves 6.