Thursday, December 3, 2009

Creamy Potato Soup

8 unpeeled potatoes, cubed
1 onion, chopped
3-4 stalks celery, diced
2 Tbs chicken bouillon
2/3 cup sour cream
1/2 cup crumbled bacon bits
1  can  cream of mushroom soup
1 can condensed cream of celery soup (or sub mushroom soup)
2 cups shredded Cheddar cheese
1. In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes can be pierced with a fork.
2. Add sour cream, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.