Recipe - Baked Potato Soup

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Title:		Baked Potato Soup
Author:		Paul Brennsteiner (Edith Gale's Son)
Method:		Saute onions, carrots, celery until onion are translucent. Approximately 1/2 dozen baked potatoes )depending on amount of soup wanted.) Add chicken stock or vegetable stock enough for the amount of soup you need. Add chives, salt and pepper to taste. Heat and thicken if needed with cornstarch/water slurry. Add crumbled cooked bacon. Add approximately 1/2 c heavy cream or half & half. Stir in large spoonful sour cream.
To Serve::		Ladle into soup bowls and add (laying lightly on top of soup) dollup of shredded cheddar cheese. Spoon a teaspoon of sour cream onto the cheese carefully so it stays on top. Add chives and chopped cooked bacon.