8 medium/large potatoes, peeled and roughly chopped
2 stalks celery, roughly chopped
1 medium onion, chopped
1/2 cup milk
1/2 cup butter
1/2 tsp chili powder, optional
1 tsp minced garlic, optional
1/4 cup Velveeta (or off-brand) cheese, melted
1/4 cup sour cream
pepper to tast
salt to taste
Instructions
After peeling and chopping potatoes, place in large dutch oven along with celery and onion. Add water to JUST cover potatoes. Bring to boil, then reduce to rolling simmer. Cook till extremely tender.
Mash potato mixture with hand masher to your desired consistency. Add remaining ingredients and bring back to boil. Boil for approximately 3 to 5 minutes, stirring often so mixture does not stick. Turn heat down to low and let flavors marry together for approximately 20-30 minutes.
If soup consistency is loose, you can add a bit of instant mashed potatoes to thicken. If soup is too thick, just add more milk.
