Here are my tips for making this, which my friend passed on to me. Double the recipe and use a whole package of bacon. (It just wouldn't be as good without that whole bunch o'bacon in there!)
Quick Tip...from someone with burned fingertips). Cook the potatoes far enough ahead so they are cool when you need to peel them!
Baked Potato Soup
4 medium baked potatoes
2 slices of bacon
1/2 c. celery, chopped
1/2 c. green onions with tops, thinly sliced
1 can (14 ounces) chicken broth
1 1/2 c. milk
1 garlic clove, pressed
1/2 tsp salt
1/4 tsp ground black pepper
1 c. light sour cream
2 oz. cheddar cheese, shredded (1/2 cup)
Remove skins from baked potatoes. Coarsely mash potatoes.
In 4 qt. casserole, cook bacon over medium heat untl crisp. Remove bacon to paper towel to drain; crumble and set aside. Discard all but 1/2 teaspoon drippings in pan.
Meanwhile, chop celery. Thinly slice green onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and black pepper to drippings in pan. Bring to a boil. Reduce heat; simmer 10 minutes.
Stir in sour cream and reserved bacon. Ladle soup into 4 bowls. Shred 2 tablespoons cheese over each serving.
Thanks Jenny On The Spot!