Recipe

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• 4 -5 large red potatoes
• 1 small onion, chopped
• 2 stalks celery, chopped
• 2 (14 oz) cans chicken broth
• 8 oz sour cream
• 8 oz velveeta cheese, cut into small pieces
• white pepper
• salt
• 1 dash liquid smoke
• cheddar cheese
• chives
• crumbled bacon or bacon bits

• 1 Peel potatoes and cut into large chunks. Put potatoes in soup pot along with onion, celery, and chicken broth. If there is not enough broth to cover the veggies, add a little water.
• 2 Cover, bring to a boil, and let simmer for approximately 20 minutes, until vegetables soften.
• 3 If you like thicker soup, drain off SOME of the liquid. If you like thinner soup, leave it as is and proceed.
• 4 Use a potato masher to mash up the spuds. Mash more or less depending on how creamy or chunky you like your soup.
• 5 Add white pepper, salt, and Liquid Smoke to taste.
• 6 Add sour cream and Velveeta, heat and stir until cheese melts. Dip the soup into 4 bowls. Top each bowl with shredded cheddar cheese, chives, and bacon bits.
• 7 Eat and smile :).