Potato Cheese Soup
Boil as many potatoes as you would like in a large pot (I use about 6 pounds), with 1 carrot and 1 stalk celery, and 1 Tbsp freeze dried onion or one leek stalk.
(You can use dried carrots and dried celery in place of these.) You may choose to leave the potatoes unpeeled if you prefer. Peeled potatoes make a creamier soup.
Dump out some water, but not all. Mash.
Add:
one 16oz container sour cream (or more)
1 cup Cheddar cheese (I use frozen grated)
1 lb cooked, crumbled bacon, or use Hormel bacon bits (optional)
Cook again, stirring well, until soup is heated and cooked through.