Baked potato soup

All I have to say is, YUM!

6 baking potatoes
5 green onions, minced
2 celery stalks, minced
6 tbsp butter
1/2 cup flour
8 cups milk
2 cups shredded cheddar
1/2 lb bacon, cooked and crumbled

Bake potatoes at 425 for 45-60 minutes, until done. Halve the potatoes, and scoop out the pulp. Set aside. Sauté 1/2 green onions and celery in butter, in a soup pot. When tender, stir in flour. Whisk in milk; bring to a simmer, stirring constantly. Stir in 1 1/2 cups cheese until melted. Break up potato pulp and put in pot. Use a potato masher to combine soup and potatoes. Salt and pepper to taste. Serve topped with remaining cheese, green onion and crumbled bacon.