Pam's Potato Cream Soup

My friend Pam gave me this recipe for Potato Cream Soup. As soon as she started listing off the ingredients, I knew it was special. In her words, "The flavor is outstanding!"

Since I have two grown vegetarian kids, I alter the recipe for them. If you want to make it vegetarian, just swap the bouillon and broth for the vegetable variety and skip the bacon topping.

• 4-6 stalks of celery, finely chopped
• 4-6 carrots, finely chopped
• 6-8 red potatoes, diced
• 48 oz. chicken broth (or vegetable)
• 4 beef bouillon cubes (or vegetable)
• 1 medium onion, finely chopped
• 6 T. butter
• 1/3 cup milk
• 1 cup instant potato flakes
• 8 oz. sour cream
• Salt and pepper to taste
• Optional toppings: Bacon, green onion, cheddar cheese

In a large soup pot, simmer celery, carrots and potatoes in chicken broth and bouillon cubes until vegetables are tender, about 30 minutes. Saute onion in butter and then add both to soup pot.

Add milk, potato flakes, salt and pepper and simmer additional 15 minutes. Just before serving, add sour cream and heat through.

Serve with toppings (optional) and a crusty loaf of bread.

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