"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 lbs. cubed potatoes 1 chopped onion 2 stalks of chopped celery (optional) 2 cans of cream chicken soup Crumbled bacon (optional) 1 c. of milk
Cook potatoes barely covered with water, onion and celery until tender. Slightly mash some of the potatoes. Add soup and cooked bacon pieces. Cook until smooth add milk and salt and pepper to taste. -------For cheese and broccoli soup add cooked broccoli and velveeta to taste.------Thicken with flour and water if needed.
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