Loaded Baked Potato Soup

Clean, peel, and cut potatoes in 1-inch cubes. In a large pot on the stove top, combine the potatoes, onion, and 4 cups of water. Cook over medium heat until the vegetables are soft, approximately 15-20 minutes.

Mash the potatoes with a potato masher or immersion blender to your desired creamy soup consistency.

Add butter and cream cheese to the pot. Don't disturb for 3 minutes. Stir until both are fully melted and well incorporated.

Stir in cream of mushroom soup, cream of celery soup, milk or half & half, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until the ingredients are evenly combined.

Reduce the heat to medium-low heat and simmer for about 15 minutes, stirring occasionally. Adjust seasoning to taste.

Stir in cheese and cooked bacon. Ladle the soup into bowls and, serve with garnishes as desired.