Loaded Baked Potato Soup



Loaded Baked Potato Soup with so much flavor you won't be disappointed. 

8 Russet Potatoes (appx 8 cups), cubed

32 oz Chicken Broth (low sodium) 

32 oz Water

2 Medium Yellow Onions, diced 

2 sticks of Celery, diced

3TBS Garlic, heaping 

1 Full Size Carrot, diced (or use baby or shredded carrots)

1-2 Cups Heavy Whipping Cream

1 Cup Bacon diced uncooked or pre-cooked bacon pieces.

1 Bunch of Green Onions, diced

2 8oz bags of Shredded Cheese (I used Sharp and Colby Jack)

Salt & Pepper to taste

Optional: 1 Package of Hot Italian Sausage or diced ham.

1. In a large pot add garlic, onions, celery, carrots, Hot Italian Sausage (if opting in) and bacon, cook until meat is done and vegetables tender, add potatoes, broth and water. Boil until tender and reduce heat to low.

2. Add Heavy Whipping Cream, Green Onions, Cheese and stir. Cook for 10 minutes on low, salt & pepper to taste.

Serve warm.