To make your own broth:  toss a small chicken (or rooster) into your biggest pot with 4 carrots, 3 stalks celery,  1 onion, 4 cloves garlic and some seasonings (Season salt, celery salt, pink salt – 1 teaspoon each – more to taste) and a little pepper.  Cover with filter water (1 gallon) and simmer for 4 (or more) hours.

When the broth is done, strain it.  Save the carrots and debone the chicken meat for future use (chicken pot pie, chicken & dumplings, chicken salad, etc).

To Make the Potatoes-

Take 4 lbs of potatoes and peel ’em.  Lop them into large chunks and toss in a large pot.  Cover with water and boil on the stovetop until fork tender.

When done, strain off the water.

Add the butter and milk to the hot potatoes.  Let sit until the butter begins to melt.  Use an electric mixer to mash and mix the potatoes with milk and butter.  Don’t worry about getting out all the lumps.

Add the sour cream and salt and mix again.  Pour the chicken broth right into the pot containing the mashed potatoes until the soup is the desired consistency.

Stir this up with a whisk or wooden spoon.  Don’t use the electric mixer or you will lose all the lovely clumps.

Stir in 1 cup of cream (heavy) before serving.

Topping ideas:

• Sour cream
• Chives
• Bacon Bits
• Grated Cheddar Cheese