Pot o' Gold Potato Soup

Melt butter or margarine in a large pot over medium heat. Add chopped celery and onion, stirring occasionally until softened, about 5 minutes.

Pour in both cans of chicken broth and bring to a boil over medium-high heat.

Reduce heat to medium and stir in mashed potato flakes until fully incorporated and the mixture thickens slightly, about 2 minutes.

Add milk and cubed process American cheese, stirring constantly until the cheese is completely melted and the soup is creamy.

Season with garlic salt and chili powder (start with ⅛ teaspoon and adjust to taste), stirring well to distribute the spices evenly.

Remove from heat and gently stir in sour cream until fully blended and smooth.

Taste and adjust seasonings as needed, then ladle into bowls and serve hot.