Potato Soup

3 celery stalks, sliced thin
1/2 yellow onion, diced
4 cloves garlic, minced
2 lbs. white new potatoes
1 (10.75 oz.) can condensed cream of celery soup
1 (10.75 oz.) can condensed cream of broccoli soup
1 c chicken stock
3 tbsp. butter
1/2 c sour cream
2 c milk
 oz. cheese (I use half sharp cheddar and half pepper jack), shredded

garnish:
thinly sliced green onion
crumbled bacon
shredded cheese

In a large pot cook the celery, onion, and garlic in 2-3 tbsp. of oil until they begin to soften. Peel the potatoes if you prefer, (I didn't) and dice into 3/4" chunks. Add the potatoes, soups, stock, butter, sour cream and milk. Stir well to combine and bring to a low simmer. Cover and cook for about 30 minutes, until the potatoes are cooked through and tender. My dad says to cook them till the edges are somewhat round. Add pepper and garlic salt to taste. Shred the cheese and stir into the soup, reserving some extra for garnish.
Serve hot garnished with green onion, fresh crumbled bacon, and shredded cheese with a piece of crusty bread.
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