Potato Soup

Things you'll need:

• 2 Large Russett Potatoes- Rinsed, Peeled, and Cubed (about 5 cups cubed)
• 1 Bunch of Celery Stalks- Cleaned and Chopped (about 2 cups chopped)
• 3 Cups Water
• 3 Tsp Chicken Boullion Granules (or omit this and the water and use 3 cups chicken stock)
• 1 Tbsp Onion Powder (use 1/2 cup diced onion if you like them)
• 2 1/2 Cups Milk
• 2 Tbsp Margarine
• 1/2 Cup Cheddar Cheese
• Salt/Pepper
• Oyster Crackers

How to:

1. In saucepan, combine potatoes, celery, water, chicken boullion
2. Bring to boil, reduce heat and simmer 15 minutes until potatoes/celery are tender
3. Strain mixture then return potatoes/celery back to pot (if you like a smoother soup use a potato masher to smooth out the chunkiness of the potatoes)
4. Add Onion Powder, Cheese, and Margarine and stir to combine
5. Add Milk and reheat stirring occasionaly (but don't boil or it will stick to pan)
6. Pour in bowl and top with extra shredded cheese and oyster crackers.

Potatoes/celery simmering away on the stove