Jean's Potato Soup

5 lbs. white potatoes, peeled and diced

½ c. celery, chopped

1 white onion, diced

1 tsp. salt

¼ tsp. minced garlic

(2) 32 oz boxes unsalted chicken stock (I use Kitchen Basics)

1 can Pet milk

½ tsp. black pepper

¼ tsp. poultry seasoning

4 oz. sharp white cheddar cheese, grated

1 lb. ground sausage, cooked, drained of fat, and crumbled (optional--you can leave this out or you can replace it with cooked and crumbled bacon if you prefer)

Instant potato flakes (only if needed)

Put potatoes, celery, onion, salt and garlic in dutch oven with enough chicken stock to just cover potatoes. Bring to a boil. Reduce to a simmer and cook uncovered 15-20 minutes or until potatoes are tender.

Spoon out about two thirds of the potatoes into a mixing bowl, leaving one third of the potatoes and the water in the pot. Mash the potatoes in the bowl with a masher or pastry blender and return to the pot.

Pour in Pet milk and stir. Add black pepper and poultry seasoning. Stir and taste. Add more seasonings if needed. Stir in sausage and cheese. Heat through and serve immediately.

If soup cooks up too thin, you can add a spoonful (or as much as needed) of instant potato flakes to thicken it to the desired consistency. If soup cooks up too thick, you can add more Pet milk to thin it to desired consistency.