Remove skins from baked potatoes. In bowl, coarsely mash potatoes with masher. Cook bacon until crisp. Drain bacon, crumble and set aside. Discard all but ½ tsp. drippings in pan.
Meanwhile, chop celery. Thinly slice green 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 min. Stir in sour cream and reserved bacon. Serve in bowls with cheese sprinkled on top. Per 1 ¾ c. serv. calories 340, Fat 15 g., Sodium 970 mg., Dietary Fiber 2 g.
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