Baked Potato Soup (Thick & Creamy) - cooking recipe

Ingredients

1 lb bacon, diced
4 tablespoons butter
1/2 cup diced celery
1 cup diced onion
1 bunch green onion, thinly sliced
1/3 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half
4 -5 large potatoes, baked, peeled, and diced (can bake ahead of time)
1 teaspoon salt (to taste)
1/4 teaspoon ground black pepper
8 ounces sour cream
8 ounces schredded sharp cheddar cheese
1 bunch sliced green onion

Preparation

In a dutch oven or large kettle over medium heat, cook the bacon until crisp.
Remove bacon drippings into a cup.
Put 2 Tablespoons of bacon drippings back into the pan along witht the butter, chopped onions and celery.
Cook, stirring, until vegetables are tender.
Stir in the sliced green onions and flour until blended.
Stir in the chicken broth; cover and continue cooking, rfrequently, until the mixture is thickened and vegetables are very tender.
Stir in 1/2&1/2, diced potatoes, salt, pepper, and cheese.
Continue cooking until cheese is melted.
Blend about 1/3 of the soup in batches until smooth.
Add the blended soup back into the pot and add sour cream.
Cook, stirring constantly, (don't walk away at all) until soup is hot.
Serve the soup garnished with bacon and extra sliced green onions, if desired.