You can replace the half-and-half with additional milk to reduce the calories.

• ¾ cup onion, chopped
• ¾ cup celery, chopped
• 3 Tablespoons butter, divided
• 2 cups half-and-half
• 4 cups milk
• 1½ teaspoon salt
• 1½ teaspoon fresh ground pepper
• 3 Tablespoons flour
• 4 large potatoes, baked, peeled and cut into ¾-inch cubes
• 1 cup shredded cheddar cheese
• ½ cup bacon bits
• Chopped fresh chives to taste

1. Sauté the onion and celery in one tablespoon butter in a medium sauté pan until tender.
2. In a large pot, combine the onion mixture (set aside the now-empty sauté pan) , half-and-half, milk, salt and pepper; mix well.  Heat the mixture to the boiling point, stirring occasionally.
3. Heat the remaining two tablespoons butter in the sauté pan (used to cook the onion) until melted.  Whisk in the flour and cook for 3 minutes or until of roux consistency, whisking constantly.  Whisk the roux into the milk mixture.  Cook until thickened, stirring constantly.
4. Add the potatoes to the soup and mix well.  Cook just until the potatoes are heated through, stirring frequently.  Using a banana masher, mash the potatoes so that some of the potatoes are blended into the soup.
5. Ladle the soup into individual bowls.  Top each serving with cheese, bacon bits and chives.

Prep time:                   30 minutes

Cooking time: 40 minutes

Servings:                      8

Notes:                         Bake potatoes in the microwave before beginning soup to allow time for potatoes to cool before peeling