Creamy Loaded Potato Soup

1. Cook up the chopped bacon in a big pot until it’s nice and crispy. Scoop it out and set it aside, then drain most of the grease (leave just a little in the pot for flavor).
2. Toss in the red onion and celery and cook until soft. Add the green onions and garlic, stirring until fragrant.
3. Sprinkle the flour over the veggies and mix it in well. Let it cook for about 2 minutes. Meanwhile, dissolve the Knorr granulated chicken bouillon in the hot water. Slowly pour it into the pot, stirring the whole time. Add the milk and heavy cream and stir it all together.
4. Throw in the potatoes (and Tasso if you’re using it). Bring everything to a gentle simmer. Add your Cajun seasoning, garlic salt, and pepper. Let it cook for about 20-25 minutes, until the potatoes are soft.
5. Mash most of the potatoes right in the pot, leaving a few chunks for that perfect texture.
6. Stir in the shredded cheddar cheese and let it melt into the soup.
7. Top each bowl with crispy bacon, a little extra cheese, and maybe some chopped green onions or chives if you want!