Skin-On Potato Soup - cooking recipe

Ingredients

6 -7 large red potatoes, unpeeled and cubed
1/4 cup sweet onion, chopped
1/4 cup carrot, sliced
1 (10 1/2 ounce) can cream of celery soup
1 cup low-fat chicken broth
1 cup reduced-fat milk
2 tablespoons garlic powder or 2 teaspoons garlic, minced
1/4 cup reduced-fat cheddar cheese, shredded
bacon bits (optional)
2 green onions, chopped (optional)

Preparation

Bring about 6 cups of water to boil in a large pot.
Put potatoes into boiling water and cover for about 12-15 minutes.
Add onions and carrots (and garlic if using fresh) to water, turn down heat to medium and let cook for 6 minutes.
Drain water and return vegetables to pot.
Mash about half of the potatoes, I like mine chunky but if you want it smoother mash about 3/4.
Add in cream of celery, chicken broth, milk (and garlic powder, if using).
Let simmer until soup reaches desired thickness, about 10-12 minutes for me.
Serve into bowls.
Sprinkle with cheddar cheese, scallions and low fat bacon bits (my fiance uses fresh bacon and it does really add to the soup but also the calories lol!).