This soup was developed after YEARS of experiments and testing by a former steakhouse prep cook...no roux, easy to make, naturally gluten-free, seriously so good!
1tspsaltTo taste - I usually just give 10 good shakes from my salt shaker
1slicebaked hamtotally optional, good if you have leftover ham from something, but totally not required
1tspcelery saltDon't skip this one!
1tsponion powder
2dried bay leaves
1stickbutter
2cupsmilk
For Garnish
1cupSour Cream
1cupShredded Cheese
1cupCrumbled Bacon
2Green onionsthinly slic3e
Instructions
Place peeled, washed and diced potatoes in a large stock pot, add chicken broth, minced onion, minced celery and the canned carrots, undrained and salt.
Cook for about 40-50 minutes, uncovered, or until potatoes are soft and can be mashed easily
Using a potato masher, lightly mash the potatoes (Can also use egg beater for creamier and smoother soup)
Add celery salt, onion powder and bay leaf and 1 stick of butter, stir until butter is melted
Add milk and cook on low heat for another 10 minutes or so
Remove bay leaf and garnish with all of your favorite loaded baked potato toppings!
Notes
You can substitute 4 cans diced potatoes for fresh potatoes, can also substitute fresh cooked carrots for canned carrots. Use food processor to finely mince celery, onions, etc. if you want super small pieces + creamier soup.To make in a crockpot, cook potatoes + soup base on high for 4 hours, add in seasoning + cream ingredients last half hour.Use an electric egg beater instead of a potato masher for a smoother and creamier soup. Be sure to rapidly cool the soup down to 70 degrees before refrigerating leftovers and reheat leftovers to 165 degrees.