Brown and crumble sausage. Place onions and bacon into 3 to 4 quart saucepan and cook onions over medium heat until the onions are almost clear. Add garlic and cook for 1 minute.
Add chicken bouillon, water and potatoes, bring to a simmer for 15 minutes.
Add remaining ingredients then simmer for 5 more minutes. Let cool and place in gallon ziploc or spill proof container.