Featured Recipe: California Potato Soup

6 Large potatoes, peeled and diced into ½” cubes
2 Celery sticks (stalks – just not the entire bunch!)
1 small onion or ½ large onion, diced small

Cover with water and cook until soft.  If you like Potato soup with LOTS of juice, then cover potatoes and inch or more.  When soft, add ½ stick of butter.

In separate bowl, whisk together ½ c sour cream, 1 can of mushroom soup (or 2 small or 1 lg can if you like), 2 cubes or 2 tsp of chicken bouillion, (may use real chicken broth), ½-1 cup of potato broth, ½ c Hot water, & blk pepper.  Whisk until smooth and stir into potatoes.  Simmer 15-20 min.  May need to add salt, depending on bouillion.

Optional: 
May add cheese to soup, or add grated cheese on top of soup when served.  Good with crackers.