Loaded Baked Potato Soup

COOK bacon in 3-quart saucepan until crisp; remove and drain on paper towel. In 1 tablespoon bacon drippings, cook celery and onion for 5 minutes, stirring occasionally.

ADD chicken broth, evaporated milk, pepper and thyme to saucepan. Place potatoes in large resealable plastic bag. Crush potatoes into small pieces using a rolling pin. Add potatoes and sauce mix to saucepan. Bring to a boil over high heat. Reduce heat and simmer over low heat 20 minutes or until potatoes are tender.

CRUMBLE cooked bacon, reserving 2 tablespoons for garnish. Stir cheese and remaining bacon into soup until cheese is melted. Ladle into serving bowls; garnish with sour cream, additional shredded cheese, reserved bacon and green onions.