Baked Potato Soup (Recipe)

Cold weather calls for warm comfort food.   We've had cold and rainy weather the last few days, so it was officially time to make my world famous (ok MY world) Baked Potato Soup.    I don't have a photo, as someone who shall remain nameless, ate my bowl of "photo soup" before I got to it.

Baked Potato Soup Recipe

1 cup chopped celery
1 cup chopped onion
2 Tbsp. butter
2 cans (14.5oz) chicken broth
3 cups potatoes, peeled and cubed
1 can (15oz.) whole kernel corn, drained
1 can (4oz.) green chiles, drained
1 package (2oz.) country style gravy mix
2 cup milk
2 cups shredded cheese (cheddar or Mexican blend)

In a large stockpot, melt butter over medium heat.  Add celery and onion, cook until tender.

Add broth; bring to a boil.  Add potatoes and cook over low heat for 20-25 minutes or until potatoes are tender.

Stir in corn and chiles.  Return to boil.  Dissolve gravy mix in milk; stir into boiling mixture.  Add cheese, cook and stir over low heat until cheese is melted and soup has thickened.

Variations:  Add cooked bacon crumbles before serving.  Serve in bread bowls or with slices of French baguette.