Chunky Potato Soup

4-5 Russet baking potatoes                   1/8 tsp black pepper
3 Tblspn butter                                      4 cups light cream
1/2 cup chopped onion                          1 cup chicken broth
1/4 cup chopped celery                          1 1/2 cup shredded montery jack cheese
3 Tblspn flour                                         8 slices turkey bacon
1/2 tsp dried thyme                                 2 Tblspn green onion (sliced thin)
1 clove garlic, finely chopped                  1/4 cup sour cream (optional)
1/4 tsp salt

Poke holes in potatoes and microwave (or bake for 1 hr at 400 degree).  Peel and cut potatoes.
In a large heavy saucepan or dutch oven melt butter.  Add onion, celery and garlic.  Sautee till crisp-tender.  Stir in flour, thyme, salt and pepper.  Add a light cream and cook until it thickens and become bubbly.  Add cut potates, 1 cup of cheese and broth.  Stir until cheese melts.  Scoop 1/2 of mixture out and put in blender to puree.  Pour into to dutch oven.  Add bacon stir and simmer.    Serve hot and garnish with remaining bacon , cheese and green onion and sour cream.