4 medium baked potatoes
2 slices bacon
1/2 c. celery, chopped
1/2 c. green onion with tops, thinly sliced
1 can chicken broth
1 1/2 c. milk
1 garlic clove, pressed
1/2 tsp. salt
1/4 tsp. pepper
1 c. light sour cream
2 oz. shredded Cheddar cheese (1/2 c.)

Remove skin from potatoes and mash. Cook bacon until crisp; crumble. Discard all but 1/2 teaspoon drippings in pan. Chop celery and onions. Add chicken broth, milk, mashed potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to a boil. Reduce heat. Simmer 10 minutes. Stir in sour cream and bacon. Ladle soup into bowls and shred cheese on top.