Loaded Baked Potato Soup

This makes plenty for seconds or to put in the freezer for a night you dont want to cook.  I like to put this in a freezer bag because you can boil the bag of soup when you take it out of the freezer.  Great for new moms who need ready made meals or those meal prepping

1/2 stick of butter

1 medium onion
4 cloves garlic

2 large carrots chopped tiny (i use my electric chopper and pulse it a few times)

Onions powder, garlic powder and chives or parsley to taste
2 boxes chicken broth
1.5 Cups heavy whipping cream
1/2 lg brick Velveeta - cubed
8  to 10 gold potatoes peeled and cubed
6 strips of bacon (or I cheat and buy the REAL bacon, bacon pieces)

pepper to taste
1/2 cup chopped green onions

Add onion, garlic, and carrots to the melted butter and cook until onions are translucent. Add pepper, parsley, onion powder and garlic powder. Do not add salt, the broth, cheese and bacon will salt it, you can taste it at the end to add more if needed. Add chicken broth, and potatoes and bring to a boil. If the broth doesnt cover the potatoes add water. Boil until potatoes are fork tender but not over soft.  Add a cup and a half of heavy cream and velveeta cubes and move the pan off the heat.  Stir until the cheese is incorporated into the soup.  If its too thin add more cheese or if you have instant potatoes you can add a little at a time until it reaches the desired consistency. Add bacon and green onions at the end and save a bit to garnish the top.