Stuff you’ll need:
- 6 (or so) potatoes – peeled and sliced
- 3 stalks (or so) celery – chopped
- 1/2 onion (or 1 small one) diced – or dried onion will do
- celery salt (to taste)
- minced garlic (to taste)
- dash of Tabasco sauce
- chicken stock (just enough to boil potatoes in)
- salt and pepper (to taste)
- dash of Lawry’s Season Salt
- dash of Tone’s Canadian Steak Seasoning
- milk (to desired consistency)
- dollop of sour cream
- tomato juice (to taste)
- Velveeta cheese (2 inches or so cut off the block)
- instant mashed potatoes (to desired consistency)
Stuff you’ll need to do:
Wash,peel, and chop potatoes and put in stock pot.  Cut up celery, onions, and garlic and add to potatoes in stock pot. Boil in just enough chicken stock to cover the potatoes until everything is tender. Add remaining ingredients and simmer on low for 20 minutes. Eat and enjoy…unless your lactose intolerant of course…in that case, eat and brace yourself.