Directions

1. Dice celery into 2 inch pieces and onion into small pieces.

2. Add oil to your pot and add your onion and celery and a pinch of salt, sauteing them until soft.

3. Add your chicken broth to the pot and bring to a boil.

4. Chop your potatoes into 2 inch cubes and add to the pot, boil until fork tender.

5. Mash potatoes until most are mashed, leaving some for texture and chunks as wanted. You can also use an immersion blender at this point.

6. Add salt and pepper to taste.

7. Let soup cool then add sour cream and stir to blend.

Bonus:

You can add crumbled bacon, chives, and cheese at the end to make it a loaded potato soup.