Gail’s Loaded Potato Soup
Ingredients
Scale
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 2 T butter, melted
- 6 medium potatoes, cubed
- 2 carrots, sliced
- 3 cups water
- 5 cubes chicken bouillon (or 5 teaspoons)
- 3/4 teaspoon seasoning salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- dash garlic powder
- dash pepper
- 2 cups milk
- 1 jar cheese whiz
- crumbled bacon
Instructions
- Saute celery and onion in butter in a large Dutch Oven/Soup Pot until tender
- Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender
- Remove from heat and mash vegetables with a potato masher.
- Add milk and Cheese Whiz; cook, stirring constantly, until cheese is melted
- Add crumbled bacon to the top of the soup when ready to serve.