Baked Potato Soup | Grafton Village Cheese

Ingredients

• 6 cups chicken stock
• 1 tablespoon vegetable oil
• 1 medium onion, small dice
• 2 stalks celery, small dice
• 1 clove garlic, sliced
• 2 pounds russet potatoes, large dice (4 good-size potatoes)
• Salt and pepper to taste
• 3 baked potatoes, unpeeled, ½ inch dice
• 6 strips bacon, fried until crisp, crumbled
• 4 ounces grated 2-year Grafton Cheddar (about 2 cups)
• ½ cup sour cream