Ingredients

• 2  6- to 8-oz. baking potatoes (such as russet or Yukon gold)
• 3  Tbsp. butter
• 1/2  cup chopped onion
• 1/4  cup chopped celery
• 3  Tbsp. all-purpose flour
• 1/2  tsp. dried thyme, crushed
• 1/4  tsp. salt
• 1/8  tsp. ground black pepper
• 4  cups half-and-half, light cream or milk
• 1-1/4  cups shredded American cheese (5 ounces)
• 1  cup chicken broth
• 8  slices Oscar Mayer® Center-Cut Bacon or other bacon, crisp-cooked, drained and crumbled
• 2  Tbsp. thinly sliced green onion
• 1/4  cup dairy sour cream

Directions

1. 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.

2. 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.

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

4. 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).