Bake the baked potatoes.
Melt butter in heavy saucepan.
Add onion and celery.
Cook until tender crisp.
Add broth, milk, cubed baked potatoes, salt, and pepper.
Bring to a boil, stiring constantly.
Crush potatoes with back of spoon.
Reduce heat to medium low, allow to simmer for 5-10 minutes, stirring frequently.
Reserve 2 Tbsps each of bacon & cheese & 1 tbsp green onion for topping.
Add remaining bacon, cheese, and green onion to soup.
Cook until cheese is melted, stirring constantly.
Top with reserved bacon, cheese, green onion, and sour cream.