Loaded Potato Soup

1 medium yellow onion diced

3 stalks celery diced

2 tbsp butter

1 tsp thyme

4 yukon (yellow) potatoes diced  (skin on)

2 garlic cloves minced

1 tbsp better than bouillon vegetable base*

2 quarts of water

1 block of cream cheese

8 oz shredded chedddar

1 quart of whole milk

1/2 cup cooking sherry

1 tbsp liquid smoke

2 tbsp cornstarch

1 pound bacon (optional... but is it really?)

salt & pepper

Optional addons:

Sour cream

Chives

Scallions

1. Preheat your oven to 350 degrees.

2. Spray a half sheet tray with nonstick spray and shingle your bacon to cook off.

3. Cook until crisp your bacon turning evey 6 minutes to cook evenly.

4. In a large thick bottomed pot melt your butter. Add in onions and celery . Saute until onions are translucent.

5. Add garlic and thyme. Stir and coat with heated butter.

6. Add water, potatoes, and veggie base to pot. 

7. Cook on high till potatoes are fork tender.

8. Add in sherry, liquid smoke, cream cheese, cheddar cheese, and milk.

9. Turn off  heat and blend in the pot with an immersion blender or scoop and blend in a blender. 

10. Make a cornstarch slurry with water.

11. Turn heat back on low and slowly add in slurry to your preferred thickness. 

12. Season with salt & pepper to taste (potato is a real sponge for salt so you will want to use more than you think). 

13. Chop chilled bacon serve in a separate bowl to keep the crunch. 

*Better Than Bouillon is a fairly commercially available condensed soup base. Most broths available in grocery stores are a base plus water. Buying this base not only saves in fridge/pantry space but can save you money over time. An opened base has a longer shelf life than most broths and can keep in a fridge as long as an opened condiment. If you can't find Better Than Bouillon sub the two quarts of water and the tbsp of base for 2 quarts of veggie broth.