Baked potato and bacon soup

4 large Baker Potato , Baked, peeled
1 pound low sodium Bacon, chopped, fried, drained
3 stalk Celery, chopped
1 medium Sweet Onion, chopped
2 tablespoons all purpose flour
1 tablespoon butter
6 cups low sodium chicken broth
2 cups milk
2 cups sour cream and onion dip
1 cup cheddar cheese, shreeded

(to bake potatoes, wash, rub with olive oil, prick with fork at bake on cookie sheet at 350F for about 2 hours)

1. In 6 quart Dutch oven over medium heat, cook the bacon until crisp.
2. Remove bacon to paper towels to drain and pour the bacon drippings into a cup. Put 2 tablespoons of bacon drippings back into the pan along with the butter, chopped onion, and celery. Cook, stirring, until vegetables are tender.
3. Stir in the flour until blended. Stir in chicken broth; cover and continue cooking, stirring frequently, until the mixture is thickened and vegetables are very tender.
4. Stir in milk, scooped out potato, salt, pepper, and cheese. Continue cooking until cheese is melted.
5. Blend about half of the soup in batches until smooth. Add the blended soup back to the pot and add sour cream. Cook, stirring constantly, until soup is hot. Serve the soup garnished with bacon.