Loaded Tater Soup (Loaded Baked Potato Soup)

1T Salted Butter + Some to rub crock
6 Potatoes, SKIN ON, diced (Russet)
5-6 Slices Bacon, baked*, blended/minced
— 1/8tsp Bacon Grease
1/16 tsp Sea Salt
1/4tsp LAWRYS Seasonal Salt
1/4tsp Pepper
1/8tsp Garlic Powder
1/2T Parsley
1/4tsp McCormick Cajun
2T Grated Parmasen Cheese (Store shelf kind)
1tsp Fresh Garlic, minced
About 2.5tsp Garlic Chives, minced
5 Chicken Broth Cubes + 5c Water
A little shy of 1c Red Onion
1 Celery, cut long way and sliced small
1 small Carrot, grated
2 oz. Velveeta, cubed (Last hour)
1/2c Shredded Cheddar Cheese (Last hour)
1c Evaporated Milk (Last hour)

Bake bacon on foil in oven at 450 (No preheat) for about 12minutes. Butter Crock Lightly. Add potatoes. Sprinkle seasoning over. (I always let sit while I cut rest of vegis). Add rest to crock, EXCEPT velveeta, shredd. cheese, and milk. A little over an hour prior to serving, take out about 2/3 of potatoes and a little juice. Blend in blender. Add back to crock. Add cheeses and milk last hour. Last hour I turn to warm, stirring.
*Not sure if this matters, but, had to add the bacon later. Realized I didn’t have any and ended up adding halfway through.
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Above soup was PERFECT! You can also add 1c Ham or Chicken to above recipe. But, before adding anything else. Eat this soup the way the recipe states. It’s great!
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Check Out Our Other Potato Soups (All Different, all Winners!):
– Loaded Tater Soup (Loaded Baked Potato Soup)
– Pig N Tater Soup (Ham N Potato Soup)
– Western Tater Soup (Southwestern Cheesy Potato Soup)