Ingredients 1/4 cup butter 1 onion, diced 3 stalks of celery, diced 2 cans of chicken stock 4 cups of potato, peeled and diced 1 can cream of chicken soup 1 Tablespoon liquid smoke 1 cup of cheddar cheese, shredded
Brown onion and celery in butter in large dutch oven pan. Add chicken stock and soup along with potatoes. Add water to completely cover the potatoes. Cook 'til potatoes are tender. Add liquid smoke and cheddar cheese just before serving. Stir to melt cheese. I like to give it a few dashes of Tabasco pepper sauce, too.
