Cheesy Potato Soup

1 T. butter
1/4-1/3 c. bacon cooked and crumbled
1 bunch green onions, thinly sliced
1 clove garlic
1/2 c. celery diced
1/2 c. carrot diced
1 c. potato diced
1/2 tsp. pepper
4 c. water
1 1/4 T. chicken base
4 c. milk
4 oz. cream cheese
1 c. cheddar cheese, shredded
1/2 c. sour cream
1/2 – 1 tsp. onion salt (to taste)

In large stock pot, saute butter, bacon, green onion, garlic, carrots, celery, potato, and pepper until vegetables become tender.

Pour in water and add chicken base then boil over medium heat until water decreases by half, and potatoes are soft. Reduce heat to low.

Add milk, cream cheese and cheddar cheese. Whisk lightly until cheeses are melted. Reduce heat to very lowest setting, add sour cream and onion salt. Allow sour cream to melt into soup, and whisk lightly.

Serve immediately.

Warning: do not boil at all after adding the milk, cheese, and sour cream. This can cause the dairy products to curdle and leave an unpleasant texture to the soup.

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