Pot o' Gold Potato Soup

¾ cup chopped celery
¼ cup butter or margarine
2 1/3 cup mashed potato flakes
½ cup cubed process American cheese
¼ cup chili powder
¾ cup chopped onion
2 cans 14.5 ounces chicken broth
1 ½ cups milk
¾ teaspoon garlic salt
½ cup sour cream

In a 3 quart saucepan, saute celery and onion in butter for 2-3 minutes. Stir in broth; bring to a boil. Reduce heat. Add potato flakes. Stir and cook 5-7 minutes. Add milk, cheese, garlic salt, and chili powder. Cook and stir until cheese is melted. Just before serving, add sour cream and heat through (do not boil). Yields 6 servings. -Barbie Squires