4 Large Baking Potatoes or 10 Small Baking Potatoes, Baked & Cooled
2 Large Onions peeled & chopped
2 Celery Ribs chopped
2 Cups Water
8 Cups Milk ( I use 2% but any milk you like will work)
4 Cups Shredded Cheddar Cheese ( I used white sharp but your favorite is best for you )
8 oz. Cream Cheese
1 Cup Sour Cream
4 TBS. Butter
Salt to taste
1/2 tsp. White Pepper ( black pepper is ok too)
3 Dashes of Red Pepper
3 Dashes Paprika
2 tsp. Parsley Flakes
3 Slices of Crisp Cooked Bacon to sprinkle on the top of each serving.
In the butter, saute the onion & celery until soft. Peel & dice the potatoes that you chilled & add them to your saute. Add water & simmer for about 10 minutes. Add milk & cheeses stirring & cooking until cheese is melted . Add sour cream & seasonings including parsley. Heat & stir until everything is melted & blended & you have thick soup. Watch that soup does not boil & or stick on bottom of pot. Keep the heat medium to medium low. Sprinkle the crumbled bacon over each serving! Serves 6 to 8 people! Warm, thick & hearty good with hot crusty bread or a good sandwich!
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