Potato Soup

• 2 stalks celery, sliced
• 1 medium onion, chopped
• 2 Tbsp. margarine, melted
• 6 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 3 c. water
• 5 chicken flavored bouillon
• 3/4 tsp. seasoned salt
• 1/2 tsp. dried thyme
• 1/2 tsp. rosemary, crushed
• dash of garlic powder
• dash of pepper
• 1 1/2 c. milk
• 1 c. sour cream
• 1 can cream of mushroom soup
• 1 c. shredded Longhorn Cheddar cheese
• crisp bacon (optional)

1. Saute celery and onion in margarine in large Dutch oven until tender.
2. Add next nine ingredients; cover and simmer about 20 minutes or until vegetables are tender.
3. Remove from heat and mash vegetables with a potato masher (slightly).
4. Add milk, sour cream, soup and cheese, stirring constantly until all is blended. Garnish bowls of soup with bacon strips.

stalks celery, onion, margarine, potatoes, carrots, water, chicken, salt, thyme, rosemary, garlic, pepper, milk, sour cream, cream of mushroom soup, cheddar cheese, crisp bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=542999 (may not work)