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Thursday, May 7, 2009

Potato Cheese Soup

6 medium potatoes – peeled and diced
1 medium onion
2 chicken bullion cubes
2 cups sour cream
2 cups cheddar cheese
Garlic Salt
Salt and Pepper to taste

Put the potatoes, onion and bullion in a pan and cover with just enough water to cover the potatoes. Boil until tender. Do not drain.
Take a potato masher and mash, but leave some of the potatoes chunky. Add the sour cream and cheese. Stir until blended. Top with grated cheese and chives.

Note: I've been using 2 or 3 sweet potatoes in place of some of the "regular" potatoes and it turns out really yummy and a very pretty yellow/orange color.

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