Recipe: Potato Soup (using instant potatoes and sour cream)

POTATO SOUP

3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter
2 cans (14 oz. each) chicken broth
2 1/3 cups instant potato flakes
1 1/2 cups whole milk
1/3 cup grated or cubed American cheese
1/2 tsp. garlic salt
1/4 tsp. onion powder
1/4 tsp. chili powder (optional)
1/2 cup sour cream
Chives (for garnish)

Working in a large saucepan over medium heat, saute celery and onion in butter until onions are translucent.

Slowly stir in the chicken broth and bring the mixture to a boil; reduce the heat to simmer and add the potato flakes. Let the soup simmer for about 10 minutes, stirring occasionally.

Add the milk, cheese, garlic salt, onion powder, and chili powder (if using). Cook and stir the soup until the cheese is completely melted.

Just before serving, add in the sour cream until it is heated through. Do not let the mixture come to a boil after adding the sour cream!

Garnish with chives.

Makes 6 servings
From: Dawn,NYS - 03-13-2000