Loaded Mashed Potato Soup

Wash and dice up potatoes. Put potatoes in a 4-6 quart stock pot and cover in water. Boil potatoes on high for 10-15 minutes or until tender.

Chop scallions into 1/2-inch pieces and set aside. Chop bacon into 1-inch pieces and set aside. Melt 2 tablespoons of the butter on medium high, then sautee 1 tablespoon of the scallions and all of bacon. Once bacon is crisp, set aside, saving 2 tablespoons of bacon grease.

Once potatoes are tender, drain off water and then mash using 1/2 cup of the milk and the remaining butter. Once creamy, put stockpot with mashed potatoes back on the stove on medium-low heat. Add half-and-half and remaining milk to the soup. Stir. Then add spices and mix thoroughly. Next add scallions, bacon, and 2 tablespoons bacon grease, once again stirring.

Next add the Velveeta cheese. Once the cheese has melted in, kick temperature down to low and add sour cream. Continually stir until sour cream dissolves. Once sour cream has melted in, taste test then serve.