LOADED POTATO SOUP

Steps:

• Bake potatoes until tender. Let cool then peel and cut into small chunks. The potatoes can be baked in advance. Alternative: Potatoes can be peeled, chopped and boiled for 16-20 minutes till tender and drained. Cook the chopped bacon over medium heat in the bottom of a soup pot until tender, but not crisp. Add the butter and melt; saute the onion and celery with the bacon until softened. Add the garlic; cook another 2 minutes. Sprinkle the flour in, a little at a time, stirring until the mixture is creamy. Continue cooking over medium heat, stirring often for 5 minutes. Bring the heat up to medium high and begin adding the chicken broth a little at a time, stirring constantly, until all of the broth has been incorporated. Reduce to a simmer and cook for 15 minutes, stirring several times. Stir in the milk, half and half, salt, pepper, Cajun seasoning, hot sauce, and potatoes. Increase heat and bring mixture up to just before a boil, then reduce heat to simmer and cook 15 minutes, stirring several times. Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through. Garnish individual bowls with grated cheddar cheese, green onion and bacon bits. Great with hard rolls!