The Perfect Potato Soup

Yukon Gold Potatoes (8 to 10)
Cauliflower (1/2 a bunch)
Yellow Onion (1)
Celery (2)
Parsley
Chicken Stock/Water (8 to 10 cups)
Paprika
Salt & Pepper
Sharp Cheddar Cheese (approx 2 cups)
Sour Cream (approx 1 cup)

Sautee the onions & celery in butter until soft. Add chicken stock (or water), potatoes and cauliflower and bring to boil. Boil until potatoes & cauliflower are tender. Turn to low heat. Add paprika, parsley, salt & pepper. Then add cheese and sour cream and let it simmer for 20 minutes.

Serve with garlic bread.

Note: The amounts are just to get you started. I never measure any of it...I just keep adding until it takes good! I also use both the chicken stock & water...even amounts of both.

Thanks Mommy for this wonderful recipe, we LOVE it!