I think the rain and snow has finally stopped. It will take a week before we get dried out here. I am so glad I did not plant my garden last week! I made this soup two nights ago when it was cold and dark out. It was Perfect!
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
Clean your potatoes with a vegetable brush. Lightly coat them with olive oil, prick with a fork a few times and bake on 400 degrees for about 1 hour or until a fork can be inserted into the potato easily. Cool slightly and then remove peal and cube.
In a stock pot or Dutch oven, melt the butter over medium heat. Then add the garlic and saute for about 2 minutes. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes, celery and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
Serve with garlic bread.