Bacon and Baked Potato Soup

This was the winning new recipe from last night's St. Patrick's Day party. It's always an experiment when you come to my dinner table, but hey . . . that's how I get the winners to share with you. 

1 lb. baking potatoes (such as russet or Yukon gold)

3 tablespoons butter

1/2 cup chopped onion

1/4 cup chopped celery

3 tablespoons all-purpose flour

1/2 teaspoon dried thyme, crushed

1/4 teaspoon salt

1/8 teaspoon ground black pepper

4 cups half-and-half, light cream or milk

1 1/4 cups shredded mild cheddar cheese 

1 cup chicken broth

8 slices bacon, crisp-cooked, drained and crumbled

2 tablespoons thinly sliced green onions, or chives

1/4 cup dairy sour cream (I omitted this)

Seasoned croutons, optional, for topping

Scrub potatoes with a vegetable brush; pat dry. Prick potatoes with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender; cool. Peel potatoes, if desired. Chop potatoes; set aside.

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

For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through.

To serve, top each serving with reserved bacon, remaining 1/4 cup cheese, green onions and the sour cream. Makes 6 servings (about 1 cup each).