Loaded Baked Potato Soup

This soup was a huge hit with our family last night. It can be prepared hours in advance and then left to simmer. It makes a huge batch, so feel free to half it. The leftovers are delicious however. Enjoy!
12 oz Applewood smoked bacon(or any kind you like)
2 tsp. celery salt or 2 diced celery stalks
1 cup matchstick carrots or 2 sliced carrots
1 large onion, finely chopped, or 1/8 cup minced onion
½ Cup red bell pepper, finely chopped(optional)
4 cloves garlic, minced or 1 tsp. minced garlic
1 1/2 cups mini diced ham
32 oz chicken broth
6 oz half and half
8 med/lg. potatoes, baked, peeled and mashed(I cook mine in the microwave)
1 teaspoon salt
½ teaspoon pepper
½ Cup milk
4 oz sour cream
1 ½ Cups shredded cheddar cheese

Garnish
½ Cup sour cream
1 Cup shredded cheddar cheese
1 Cup thinly sliced green onion (green part)

1. Heat large dutch oven or stock pot over medium heat. Cut bacon into pieces and cook until browned and crisp. Transfer bacon to a paper towel lined plate. Discard bacon grease, reserving 2 Tablespoons to sauté veggis. Saute celery salt, carrots, jalapeno, onion and bell pepper in bacon grease for 10 minutes, stirring often until softened. Stir in garlic and ham; cook for 3 more minutes. Stir in chicken broth and half and half.

2. Place mashed potatoes in a stand or electric mixer. Mix on medium speed adding salt, pepper and milk. Stir mashed potatoes into soup until combined. Heat for 10 minutes.

3. Stir in sour cream and cheese until smooth. Season with additional salt and pepper to taste. Simmer on low until ready to serve. Top with sour cream, bacon, cheese and green onion.
Serves 6-8