Loaded Baked Potato Soup

I am linking up with Allie and Mallorie!

 Olivia and I recently caught a bug, so I made this soup last night for dinner! This soup is filling and also keeps well in the fridge! I have made batches ahead of time to freeze, but is not as great warmed up from frozen. (Just an FYI)

***(THIS RECIPE CAN BE MADE IN A CROCK POT OR A STOCK POT)***

INGREDIENTS:

2 LBS BAKING POTATOES (PEEL, AND CUT INTO 1/2" CUBES)

4 STALKS CARROTS

4 STALKS CELERY

1 WHOLE WHITE ONION

1.5 CUPS OF GREEN ONIONS OR CHIVES

2 CANS (10.5 OZ) CREAM OF MUSHROOM SOUP

1 CAN CHICKEN BROTH (VEG BROTH WOULD WORK AS WELL)

1 CUP SOUR CREAM

1 CUP OF MILK (ONLY USE IF YOU DON'T WANT SOUP SUPER THICK)

1/4 TEASPOON GARLIC POWDER

1.5 CUPS SHARP CHEDDAR CHEESE

1.5 CUPS CRUMBLED BACON

OLIVE OIL OR BUTTER

SALT & BLACK PEPPER TO TASTE

DIRECTIONS:

DICE CELERY, WHITE ONION, AND CARROTS THEN SAUTEE IN A PAN ON MEDIUM IN OLIVE OIL OR BUTTER AND SALT AND PEPPER.  AFTER VEGETABLES START TO SOFTEN, ADD 1/2 CAN OF BROTH.

ONCE VEGGIES ARE SOFT, ADD POTATOES, 1/2 BACON, 1/2 GREEN ONIONS, REST OF BROTH, MUSHROOM SOUP, GARLIC POWDER AND PEPPER.

(CROCK POT) COVER AND COOK ON LOW 8 HOURS OR HIGH FOR 4 HOURS.

(STOCK POT) COOK ON LOW COVERED 1-1.5 HOURS.

LAST 10 MINUTES ADD SOUR CREAM, MILK (IF SOUP IS TOO THICK) AND CHEESE. STIR UNTIL MELTED AND COOK ON MED-HIGH FOR 10 MINS.

GARNISH WITH REMAINING BACON AND GREEN ONION (AND MORE SHREDDED CHEESE IF YOU LIKE!)

ENJOY!!