Twice Baked Potato Soup

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Twice Baked Potato Soup

5 baking potatoes
2 cups water
1 quart milk
1/2 cup celery, chopped
1/4 cup butter
1/2 cup sour cream
1/3 cup bacon, cooked and crumbled
1/3 cup green onion, chopped
2 cups sharp cheddar cheese, shredded
1 Tbsp fresh parsley, 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; 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, salt and pepper. Simmer over low heat until soup thickens. Serve hot with cheddar cheese sprinkled on top.

   

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