Loaded Potato Soup

ingredients

3 tablespoons butter
3 stocks chopped celery
3/4 cup chopped green onions, divided
2/3 cup all-purpose flour (about 3 ounces)
3 cups chicken stock
4 baking potatoes (about 2 1/2 pounds-I use frozen cubed hash browns. They cook faster.)
6 cups milk (approx. add to the thickness you like)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup sour cream (reserve some to dollop on the soup)
1 cup (4 ounces) shredded extra sharp cheddar cheese, divided. (reserve some to sprinkle on the soup)
6 bacon slices, cooked and crumbled (I use pre-cooked bacon pieces. Reserve some to sprinkle on the soup)

1
1. Saute onion and celery in butter until tender. Add flour cook about 1 minute; whisk in chicken stock until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add potatoes to stock (as many as you like) a couple of minutes. Gradually add milk, salt, and 1/2 teaspoon pepper, stirring cook until potatoes are cooked. Remove from heat.
2
2. Stir in sour cream, 3/4 cup cheese, and bacon. Sprinkle additional cheese, onions, and bacon over individual servings.

Source: Esther