Baked potato soup

6 large baking potatoes
2 cups vegetable stock
1 cup heavy cream
1 tsp salt
1 onion
2 stalks celery
2 tsb butter
1 cup sour cream
1/4 cup bacon bits
1/2 cup chives
1 cup shredded cheddar cheese

Bake 2 large russet potatoes either in the oven or microwave till tender.

Take 4 large baking potatoes peel and cube them. Put them in a pot with just enough water with to boil them.

In a saute pan take one minced onion and 2 stalks of minced celery and saute in 2 tsb butter with one Tsp salt on low heat for 20 min

Once the potatoes have boiled for 30 min add the onions and celery and reduce heat to medium.

Add 1 cup of heavy cream and 2 cups of chicken or vegetable stock and continue to simmer.

In separate bowls or ramekins add bacon bits , sour cream, chives and grated cheddar cheese.

In the soup pot you can mash the potatoes with a masher or use a mixing wand to get everything smooth.

Once the contents of the pot are fairly smooth and creamy, cube the baked potatoes and add them to the pot.

When you serve the soup you can add the baked potato ingredients as desired to each serving.

I made this tonight and everyone went nuts over it.