5-6 russet potatoes, 1 inch cubes

1/2 bunch of celery, sliced

1 medium yellow onion, small dice

1 qt. cream

3 cups cheddar cheese

3 T. crushed red pepper

2 Qts. chicken stock

Salt & pepper to taste

1 box instant potatoes

Chopped bacon

Green onion

Combine potatoes, celery, onion, crushed red pepper, pepper, and chicken stock in a stock pot and bring to boil. Once potatoes are almost fork tender add cream. Bring to simmer. Once it begins to thicken add cheese. When cheddar is melted, if the soup is still too thin, add 1/4 c. of instant potatoes and continue to stir the soup. If soup gets too thick just add a little bit of water. Salt and pepper soup to taste. Portion into a bowl, garnish with cheddar cheese, green onion & bacon! Serve with crackers or croutons!

Presented by Ken Huddleson, The Front Porch