How to cook twice-baked potato soup

Sauté 1 med Vidalia onion & 3 stalks chopped celery for 3 minutes on med heat. Add 4 minced garlic cloves & sauté until veggies are soft.

Add 2 tbsp chicken base and 4 cups chicken stock to the pot. Heat, stirring until base is dissolved.

Add appx 4 c potatoes, cut into 1-2 inch pieces & 1 c water. Cover & simmer 30 minutes on med-low.

Dice & fry one pound bacon. TIP: keep bacon in the freezer until ready to use. Microwave 30 seconds each side, then slice into 1/4" pieces. It's a cinch to cut when it's mostly frozen.

Drain crispy bacon on a paper towel & reserve.

Add 1 c sour cream, 1 c shredded sharp cheddar cheese, 1 tbsp fresh cracked pepper, 1 tbsp sea salt, 1 tbsp basil. Simmer for an additional 25 mins.

Serve with crisp bacon, shredded cheese, and sour cream for garnish. Delicious, comforting, easy!