Baked Potato Soup

4 med baked potatoes
2 slices bacon
1/2 cup celery, chopped
1/2 cup gr. onions with tops
1 can chicken broth
1 1/2 cups milk
1 garlic clove pressed
1/2 teasp salt
1/4 teasp black pepper
1 cup light sour cream
2 ounces cheddar cheese shredded

Remove skins from baked potatoes. Coarsely mash potatoes.
Cook bacon over medium heat until crisp. Remove bacon to paper towel to drain, crumble and set aside. Discard all but 12 teasp drippings in pan.
Chop celery. Slice gr. onions add chicken broth, milk, potatoes, celery, onions, garlic, salt and pepper to drippings in pan. Bring to boil. Reduce heat, simmer 10 min.
Stir in sour cream and resrved bacon. Put cheese on top.