Here's one more recipe from da Queen, then I'll turn off the stove.

Bettye Ann's Potato Soup

6-8 white potatoes
3 cans chicken broth
2 cans cream of celery (no water)
2 cans cream of onion (no water)
1 pint half and half
10 oz. Monterey Jack and Pepper cheese (cut up)

Cut up potatoes and cover with chicken broth. Simmer until potatoes are cooked (about 10 minutes). Add celery and onion soups. Let simmer and stir to keep from sticking. Add half and half, and cut-up cheese. Simmer until cheese melts. Top each bowl with crumbled bacon and chives.

Makes enough for Cox's Army and hey, you never know when they will drop by, eh?

JJ