Bacon & Baked Potato Soup

Makes 6 servings...(45 servings in bulk)

3 6-8oz baking potatoes (6 potatoes)
3 T butter (9T)
1/2 c chopped onion (2 small onions)
1/4 c chopped celery (3/4 c)
3 T flour (9T)
1/2 t dried thyme, crushed (1 1/2t)
1 t salt (1T)
1/8 t pepper (pepper to taste)
4 c half and half or milk (12 c)
1 1/4c sharp cheddar cheese (3 1/2c)
1 c chicken broth (2 cans)
6 slices bacon, crisp-cooked, drained and crumbled (18 slices)
green onion
sour cream

Scrub your choice of potatoes with a vegetable brush. Rinse and pat dry. Prick th skin of the potatoes with a fork. Bake in a 425 degree oven for 40-60 minutes, or until tender; cool. Peel potatoes, if you like. Chop and set aside.

In a heavy large saucepan or Dutch oven, melt butter over medium heat. Add onion and celery. Cook and stir the vegetables about 5 minutes, or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half and half all at once. Cook and stir for 5 to 6 minutes, or until mixture is thickened and bubbly. Add the chopped potatoes, 1 cup (3 c) of the cheese and the broth; stir the soup mixture until the cheese melts. Slightly mash the potatoes with the back of a spoon or use a potato masher.

For the topping, reserve 2 tablespoons (6T) of the bacon pieces. Stir the remaining bacon and green onion into the soup. Heat through.

To serve, top each serving with reserved bacon, remaining cheese, green onion, and sour cream.