Louisiana Crawfish Loaded Potato Soup

Ingredients
4 lbs of russet potatoes (diced and cubed)
2 tbs of garlic herb butter (regular butter will work too)
6 cups of chicken stock
2 cups of heavy whipping cream
1/4 cup of sour cream
1 10.5 oz can of cream of celery soup
½ lb of Applewood Smoked Bacon, chopped
8 oz of sharp cheddar, shredded
8 oz of smoked cheddar, shredded
1 large yellow onion, chopped finely
½ large red onion, diced finely
2 tbs of minced garlic
¼ cup of all-purpose flour
Garlic Powder, to taste
Onion Powder, to taste
Slap Ya Mama Creole Seasoning, to taste
Badia Complete Seasoning, to taste
Italian Seasoning, to taste
White Pepper, to taste
Black Pepper, to taste
Sea Salt, to taste
Smoked Paprika, to taste
1 lb of Louisiana crawfish
Parsley, to garnish
Green Onions, to garnish

1. In a 10-quart heavy bottomed stock pot, on medium-high heat, add the chopped bacon and cook until done.
2. Remove the bacon and set aside.
3. Remove the excess bacon grease with a spoon or paper towel. (Leave enough to cover the bottom of the pot).
4. Add the diced onions, 2 tbs of garlic herb butter and sauté until softened.
5. Add the minced garlic and sauté for 1-2 minutes.
6. Add the flour and blend well.
7. Add 4 cups of the chicken stock, followed by the cubed potatoes and mix well.
8. Season with the dry seasonings and stir well.
9. Once it begins to boil, stir in the cream of celery soup, followed by warmed or room temperature heavy whipping cream.
10. Reduce the heat and cover until the potatoes are softened—about 30-45 minutes.
11. During this time, check periodically, stir and add in the remaining 2 cups of chicken stock, as needed.
12. At this point, I used a potato masher to mash the potatoes more.  You can also use an immersion blender, if you prefer a creamier consistency.
13. Stir in the crawfish.
14. Stir in the sour cream.
15. Stir in some of the cooked bacon but save some to put on top.
16. Stir in about 1.5 cups of each cheese and save some to garnish.
17. Stir in parsley.
18. Serve soup in a bowl and top with favorite baked potato toppings.  I used green onions, more cheese, bacon and sour cream.