Smokey Cheddar Potato SoupFrom ARCADIAN INN BED & BREAKFAST
I love to add a can of chopped water chestnuts, gives a great crunchy texture.
1/4 cup butter
1 onion diced
3 stalks of celery diced
2 cans of chicken stock
4 cups of potato, peeled and diced
1 can of milk, 12 oz
1 cup of Smoked Cheddar Cheese, grated (may use 1 cup of cheddar cheese and 1 tbsp of liquid smoke)
4-5 dashes of Tabasco
Brown onion and celery in butter in large dutch oven pan. Add chicken stock and water to level half-way up the pan. Bring to boil and add potatoes. Boil til potatoes are tender. Stir in milk, cheese and Tabasco.