Potato and Celery Soup

[apollymi]

As usual, it's a pretty large making, so that two people can have it for a dinner then take it to lunch.

Ingredients:

• 3 10.5-oz cream of potato soup
• 1 12-oz can diced potatoes, rinsed and drained
• 1 cup diced or sliced carrots
• 3 stalks celery (leaves removed and saved)
• 3.5 cups milk
• 1/2 cup garlic powder
• 1/3 cup onion powder
• 4 Tbsp butter or margarine
• 1/8 cup black pepper
• 1/2 cup sharp cheddar cheese

Directions:
In a large stockpot, combine potato soup, diced potatoes, and milk over medium heat. Stir often. Gradually add garlic powder, onion powder, and black pepper. Tear up celery leaves and add to soup mixture.

In a large saucepan, heat butter over medium high heat. Once it boils, add celery and carrots. Cook until tender, about 5 minutes.

Add butter, celery, and carrots to potato soup mixture. Stir to blend. Allow to cook over medium heat, stirring often, for about 5 minutes or until flavor mixes.

Add cheese just before serving.

Can be added:
Diced cooked ham, bacon, additional cheese.