Baked Potato Soup

This was made from a HEB Ready, Fresh, Go! Baked Potato Soup Kit. It makes 6 cups of soup.

3 baked potatoes, cubed
1/4 cup cooked bacon, crumbled
1/3 cup chives
1 cup shredded cheddar cheese
1/4 cup grated celery
1/4 cup grated onions
1 TBs minced garlic
5 TBs butter
2 cups milk
1 cup sour cream

Melt butter in a soup pot, cook celery, onions, garlic and bacon in the butter for 3 min. Add potatoes, stir and cook for 5 min. Reduce heat, add milk and sour cream, salt & pepper to taste and any other seasonings that you usually like on your baked potatoes but times 4. Cook for 5 min but don't let it boil. Mash the potatoes some if you want (I don't). Stir in the cheese until melted. Serve. If you want you could save some of the cheese, green onions & bacon to sprinkle on the top of the soup before serving.

If I ever make this again I'll do it as Loaded Mashed Potatoes not as a soup.