Potato Soup

• 5 whole Potatoes
• 1 whole Small Red Onion
• 2 stalks Celery
• 2 Tablespoons Butter
• 1 teaspoon Minced Garlic
• Salt And Pepper, To Taste
• 2 cans (10 Oz. Size) Cream Of Mushroom Soup
• 1-1/2 cup Sour Cream
• 2 cups Milk
• 1 block Muenster Cheese, For Garnish (optional)
• Parsley, For Garnish (optional)

1. Peel potatoes and dice. Chop onion and celery. Then saute onion and celery in the butter and garlic. Add seasonings to taste as you go along. Then add potatoes to your pan, and add water just to cover potatoes. Boil on low until potatoes are tender (about 20-30 minutes), then reduce heat to medium-low.
2. Mash potato mixture until desired consistency (I like it pretty mashed up) then add cream of mushroom soup, sour cream, and milk. Stir until all is combined (nicely melted together).
3. I call this the one pot soup. I like to put Munster cheese on the bottom of all the bowls and then serve the hot soup over that making a gooey, yummy-ness on the bottom. I also like to garnish with a little parsley... not necessary.

potatoes, red onion, stalks celery, butter, garlic, salt, cream of mushroom soup, sour cream, milk, muenster cheese, parsley

Taken from tastykitchen.com/recipes/soups/potato-soup-3/ (may not work)