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Potato Soup 1 MED.ONION, CHOPPED 1 CELERY RIB CHOPPED(I ADD LEAVES TOO) 1 MED CARROT,GRATED 1/2 CUP BUTTER OR MARGARINE 2 TABLESPOONS ALL-PURPOSE FLOUR 4 CUPS MILK (SOMETIMES I PUT HALF AND HALF IN THERE TOO) 1 CAN(10-3/4 OZ)CONDENSED CREAM OF MUSHROOM SOUP,UNDILUTED 1/2 CUP CUBED PROCESS AMERICAN CHEESE OR SHREDDED CHEDDAR CHEESE (VELVEETA IS GOOD IN IT) 6 LARGE POTATOES,PEELED,DICED AND COOKED(ABOUT 8 CUPS) 1 TEASPOON SEASONED SALT. IN A DUTCH OVEN,SAUTE ONION,CELERY AND CARROT IN BUTTER UNTIL TENDER.STIR IN FLOUR UNTIL BLENDED.GRADUALLY ADD MILK. BRING TO A BOIL; COOK AND STIR FOR 2 MINUTES OR UNTIL THICKENED. ADD SOUP, CHEESE, POTATOES AND SEASONED SALT; MIX WELL.COOK AND STIR UNTIL CHEESE IS MELTED AND SOUP IS HEATED THROUGH. YIELD: 10-12 SERVINGS(3 QUARTS) |