Vegetarian Baked Potato Soup

6 Large Potatoes, peeled and cubed
2 Cups of Vegetable stock
1/4 Cup of Butter
Diced onions to taste
salt to taste
pepper to taste
garlic powder to taste
crushed red pepper to taste
2 Cans of cream of celery soup

Directions
Combine first 8 ingredients in a Bean Pot and cook on 375 for 1 hour or until potatoes are tender.
Stir in cream of celery and mash potatoes until coarsely chopped and soup is slightly thickened.
Garnish with toppings and serve.