POT O' GOLD POTATO SOUP
by: Anna McElligott
3/4 cup chopped celery
3/4 cup chopped onion
1/4 cup butter or margrine
2 cans (14-1/2 oz. ea.) chicken broth
2-1/3 cups mashed potato flakes
1-1/2 cups milk
1/2 cup cubed process American cheese
3/4 tsp. garlic salt
1/8 to 1/4 tsp. chili powder
1/2 cup sour cream
In a 3-qt. saucepan, saute celery and onion in butter for 2-3 minutes.
Stir in broth; bring to boil. Reduce heat.
Add potato flakes; cook and stir for 5-7 minutes.
Add milk, cheese, garlic salt and chili powder.
Cook and stir until cheese is melted.
Just before serving, add sour cream and heat through (do not boil).
YIELD: 6 servings.