My "other" loaded potato soup

[apollymi]

 I posted a link for my "Potato and Celery Soup" back in January. This soup is very similar to it, but there are some alterations I've made to it both for my newly found stomach issues and for the fact my roommate still enjoys meat. 

Ingredients:

• 3 cups milk (I use soy)
• 1 cup vegetable broth
• 4 cans diced potatoes or 6 real potatoes
• 2-3 medium stalks celery, chopped, leaves shredded and saved
• 2-3 carrots, chopped
• 2 Tbsp onion powder or 1 small onion
• 1 Tbsp garlic powder
• 1 Tbsp butter or margarine
• 3-4 green onions, chopped
• Dash (no more than 1/8 tsp) chili powder
• Dash ranch dressing powder (optional)
• 1-2 Tbsp crumbled bacon or Bacon Bits (optional)
• 2 Tbsp extra-sharp Cheddar cheese (optional)

Directions:
If you are using "real" potatoes, peel them and cut them into small cubes. In a large pan, boil them on high heat until tender, about 20 to 30 minutes. 

In a large stockpot, melt butter over medium-high. Stir in celery and carrots. Cook for 5 minutes or under vegetables are tender. If you are using real onions, add them with the celery and carrots. Reduce heat to medium low. 

Slowly add broth and milk, stirring frequently to prevent sticking. Stir in potatoes and spices. Allow to cook over medium-low heat until heated through, about 10 minutes. Stir frequently to prevent sticking. Add green onions and shredded celery leaves about halfway through the last.

Scoop into bowls. Garnish with bacon, cheese, and extra green onions as desired.

Can be added:
About 1 cup of chopped ham can be added. Additionally, chopped leeks and chopped mushrooms can also be added. If these are added, also add 1 cup of broth or milk.