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How to Make It: 1) Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until tender. 2) Stir the broth and potatoes in the saucepan and heat to a boil. Reduce the heat to low. 3) Place half of the broth mixture and half of the milk in a blender or food processor. Cover and blend until smooth.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in cheese, sour cream, salt and pepper, to taste. If the soup is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with green onion, cheese and bacon, if desired.

Add Flour, Cornstarch, or Other Thickener: Starches thicken soup and give it body. Whisk a few tablespoons of starch into a little of the broth in a separate bowl before whisking it into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly.

Soup + Sandwich Combo Recipes: 1. Vegetable Bean Soup + Chicken Pesto Panini. 2. French Onion Soup + Roast Beef Sandwich. 3. Baked Potato Soup + Grilled Ham and Cheese Sandwich. 4. Five Bean Chili + Bacon & Avocado Grilled Cheese. 5. Pumpkin Soup + Apricot Turkey Sandwiches.

Directions: 1) Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. 2) In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. 3) Reduce heat, and simmer 10 minutes. 4) Mix in bacon, cheese, sour cream, salt, and pepper.

Add the water, tomatoes, onions, dried parsley, beef bouillon, dried Italian seasoning, House Seasoning, seasoned salt, Worcestershire sauce, celery salt, garlic powder, black pepper and bay leaves. Bring to a boil over high heat.