Cheddar Potato Soup 031010

6 med. potatoes, peeled and cubed
1 med. onion, chopped
1 clove minced garlic
1 stalk celery, diced
2 c. chicken bouillon
Water
2 cans cheddar soup
1 c. milk
1/4 tsp. pepper

In 6 quart kettle, combine cut up vegetables. Add chicken bouillon and enough water to just cover vegetables. Cover and bring to a boil. Lower heat and simmer until vegetables are tender.

In a mixing bowl, combine soup, milk, and pepper. Stir until smooth. Slowly add to vegetables. Heat until serving temperature.

Top bowls of soup with bacon bits or chopped chives.