Cube unpeeled potatoes, dice celery. Boil in 2 cups broth and 2 cups water until softened. Set aside.
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
Add potatoes, cooked bacon, and cheese. Add salt, pepper and onion powder to taste. At the last minute, stir in the sour cream. Soup will be thick. Add milk to reheat.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.