Print

Gail’s Loaded Potato Soup

No reviews

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

  1. Saute celery and onion in butter in a large Dutch Oven/Soup Pot until tender
  2. Add next 9 ingredients; cover and simmer about 20 minutes or until vegetables are tender
  3. Remove from heat and mash vegetables with a potato masher.
  4. Add milk and Cheese Whiz; cook, stirring constantly, until cheese is melted
  5. Add crumbled bacon to the top of the soup when ready to serve.