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1
Bake potatoes until tender. Let cool then peel and cut into small chunks. The potatoes can be baked in advance.
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2
Alternative: Potatoes can be peeled, chopped and boiled for 16-20 minutes till tender and drained.
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3
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.
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4
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.
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5
Stir in the sour cream, cheese, and green onions and simmer just until cheese has melted and everything is heated through.
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6
Garnish individual bowls with grated cheddar cheese, green onion and bacon bits.
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7
Great with hard rolls!
