Loaded POTATO soup

INGREDIENTS

• 1 pack  of  bacon, sliced into little pieces
• 1 large onion, peeled and chopped
• 4 cloves garlic, minced 
• 1/3 cup all-purpose flour
• 4 cups heavy cream (you can use half and half or WHOLE MILK) 
• 6 cups of water 
• 8 large russet potatoes, peeled and cubed
• 2 stalk green onions, thinly sliced
• 1 bag of  shredded cheddar cheese
• 1 cup sour cream (extra for garnish) 
• 1 teaspoon of garlic powder
• 2 Tablespoon of chicken powder 
• Freshly ground black pepper, to taste
• 1 teaspoon of Tony Chachere's (you can add salt if you don't have Tony) 

INSTRUCTIONS

• Heat a large dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.saving the bacon fat 
• Cook onion and garlic in the BACON FAT..cook on medium low ..continue to stir because you don't want the garlic to burn. 
• Then pour in your cubed potato and stir for a few minutes. Next add your water and chicken powder, garlic powder. Cook for about 20 minutes until potato is done. I usually cover my pot. 
• Once the potato is cooked ..taking a spoon ..smooch the potato to the side of the pot to make it a little creamy. 
• Next add your milk mixture ( What I did was added my 1/3 cup of flour to my milk and mix...you don't want to add your flour straight to the hot pot) 
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes. Stir in 1/2 of the cheddar cheese,  4 oz sour cream, Tony Chachere's,  pepper, to taste. 
• Serve immediately, garnished with green onion, cheese and bacon, if desired.

Loaded Potato Soup

Ingredients:

• 6 slices of bacon--roughly chopped 
• 1 cup diced onion
• 3 garlic cloves--minced 
• 6-8 medium sized russet potatoes--peeled and diced 
• 6 cups  chicken stock 
• 1/4 cup flour 
• 4 cup of heavy cream or 2 can of evaporated milk 
• 1 tsp. salt
• 2 tsp. parsley--garnish 
• cheddar cheese, grated--garnish 
• green onion, sliced--garnish 

You can also used sour cream, monterey jack cheese, chopped chives as a garnish ;) 

Instructions:

1. Cut up bacon into 1" pieces. Saute over medium-low heat. In a large stockpot. Once bacon is crispy. Spoon out the bacon when almost crispy and set aside on a paper towel.
2. Use the reserve  bacon grease to saute the onion and garlic over medium-low heat until soft. While the onion is sautéing---then whisk in the flour and stir constantly over low heat until the flour is cooked and the mixture is thickened. Peel potatoes then dice into 1-2" cubes. Add the potatoes and the chicken stock. Over medium heat bring soup to simmer and cook for about 25 minutes or until the potatoes area soft. Mash some of the potatoes to the side of the pot  for a thicker creamier texture. Add the heavy cream or evaporate milk...reduce heat to a simmer/low  
3. Adjust the thickness by adding water or more stock.
4. Season with salt and pepper.
5. Top soup with grated cheese, bacon & green onions.