Liz'S Five-Star Potato Soup (Given By Kids)

• 10 medium russet potatoes, peeled and diced 1 inch pieces
• 6 -8 cups chicken broth
• 2 tablespoons onion powder
• 2 tablespoons garlic and herb seasoning
• 1 tablespoon chicken bouillon
• 1 cup monterey jack cheese, shredded
• 1 lb bacon, cooked crisp and crumbled
• 2 cups half-and-half
• 1 cup instant mashed potatoes
• salt and pepper
• Garnish (optional)
• cheddar cheese, shredded
• green onion, chopped

1. In a large dutch oven, put potatoes, chicken broth (enough to cover potatoes), onion powder, garlic and herb seasoning, and chicken bouillon.
2. Bring to a boil.
3. Reduce heat and simmer 10 to 15 minutes or until potatoes are tender.
4. Remove from heat.
5. Slowly stir in Monterey jack cheese until melted.
6. Add cooked bacon; stir in half and half.
7. (I usually just sprinkle bacon on individual bowls of soup. That way it stays crunchy!).
8. Thicken to desired consistency with instant mashed potatoes.
9. Season with salt and pepper to taste.
10. Garnish with cheddar cheese and chopped green onions (optional).

russet potatoes, chicken broth, onion powder, garlic, chicken bouillon, cheese, bacon, instant mashed potatoes, salt, cheddar cheese, green onion

Taken from www.food.com/recipe/lizs-five-star-potato-soup-given-by-kids-100668 (may not work)