Baked Potato Soup

I received this recipe from my sister who got it from her friend Becky Kittaka. I will admit that this soup took a long time to make (you have to bake the potatoes-hence the name). The result was a nice soup to enjoy on a cold day. I made a few changes to lighten up the recipe.

Baked Potato Soup
by Becky Kittaka

5 or 6 baked potatoes
1/2 cup celery
1 medium onion, diced
1 tbsp butter
1 cup water
salt and pepper
chicken bouillon to taste (used 1 small can reduced sodium chicken broth)
1 cup half and half (omitted)
1 cup milk (used 2 cups)
1 lb Velveeta cheese, cubed (used Velveeta Light)
1/2 tsp cayenne pepper
1/2 lb bacon, cooked crisp, drained, and crumbled (used turkey bacon)

Garnish with shredded cheddar cheese and chopped scallion

In a large pot, saute celery and onion in butter about 5 minutes.
Chop potatoes (I left the skins on) and add to pot.
Add water, bouillon (chicken broth), and salt and pepper.
Cook on 15 minutes on medium heat.
Reduce heat and add milk (and half and half is using).
Add cheese cubes and cayenne pepper.
Simmer on low for 15 to 20 minutes until hot.
Garnish with bacon, shredded cheddar cheese, and scallion and serve.