Did potato soup yesterday as well. Cheesy, Bacony AF potato soup. Again, no picture, but I'll start taking pictures, I guess.
Fry up 24oz pack of the HEB original bacon. (Actually fried up half stove-top, did the other half in the air fryer, because I didn't want to fry all of that bacon that many batches. About 8-9 minutes on 400 in our air fryer. Pieces were cut in half).
Get it nice a crispy, put to the side.
Sautee a whole chopped sweet onion. Put to the side.
Peel and cut up into medium size to large pieces a 5lb bag of russets.
Boil them in 48oz of chicken broth plus water to top by about half an inch. I throw a little S&P in there.
Boil until fork tender.
Stir in can of cream of celery, Stir in can of cream of chicken.
This is where I season to taste, keeping in mind shit's about to get cheesy. I just do S&P and some Garlic powder
Add half of a small block of velveeta/easy melt
Add 8 to 16oz of shredded cheddar or colby jack or however much of whatever much you want. I lean to 16oz, but some don't like it too cheesy.
Once it all melts check your consistency and all of that. If you're good you're good, if not add more cheese, ditch some liquid or whatever.
Crumble up the bacon
Add the onions and the bacon (reserve some bacon if you want fresh crispy bacon as a topping)
I let it sit 5-10 minutes and then give it a good stir before serving.