4 large baking potatoes, baked
1 c. whipping cream
2 c. milk
2 c. water
1/2 medium onion, chopped
3 tbsp. butter
7 to 8 slices bacon, crisp and crushed
1 c. shredded cheese
3 to 4 green onions, sliced thin, tops included
1 tsp. celery seed
salt and pepper to taste

Scoop out pulp from potatoes into a large mixing bowl. (I use cut up skins, if desired). Add celery seed, cream, milk and one cup of water. Mix until thick like gravy. In a large Dutch oven, put butter. Sauté chopped onion until clear. Add potato mixture, salt and pepper to onion. Heat; garnish with shredded cheese, bacon bits and onions. Soup should be thick.

Note: I use a hand blender to break up the potatoes, leaving some pieces of potato in the soup.