4-5 large potatoes
1 cup sour cream
2 cans cheddar cheese soup
2 1/2 cups Milk
Salt and pepper
Beef bouillon
Garlic powder

Peel and cut potatoes into cubes. Boil potatoes until soft and drain potatoes. With potatoes in pan add soup and sour cream. Gently mix until blended. Add milk into potato mixture until combined liquid barely covers potatoes. Add salt, pepper, beef bouillon, and garlic to taste. Heat on medium heat until soup is warm enough to eat.

DO NOT BOIL.

Saltine crackers are a good compliment to this soup.

Submitted by: Lisa Yarger