4 - 5 baking potatoes
2 cups water
1 quart
milk
One half cup celery
One quarter cup butter
One half cup sour
cream
One third cup bacon, cooked and crumbled
One third cup green
onion, chopped
2 cup sharp cheddar cheese, shredded
1 Tbsp. fresh
parsley or dill, chopped
Salt and pepper to taste

Place potatoes in
the oven and cook for about 1 hour at 350 degrees. Meanwhile heat water in a
large saucepan and add chopped celery to the water and simmer until celery is
tender. When potatoes are fully cooked, slice down the center and scoop out pulp
of each potato and add to celery and water. Add milk, butter, sour cream, bacon,
green onions, 1 cup of the cheddar cheese, parsley or dill and salt and pepper.
Allow mixture to simmer over low-medium heat until it thickens. Serve hot with
cheddar cheese sprinkled on top. You may also add chives (from the top of the
green onions), bacon pieces and sour cream. When I made this recipe last time, I
chopped up the potato peels and added them to the soup. The skins added flavor
and texture and you may want to try this. I also understand that most of the
vitamins and minerals are in the skin of the potato.

The Skinny: Use low
fat milk, light sour cream and fat cheese.

ENJOY!!!