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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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My mother-in-law shared this recipe with me shortly after my husband and I were married. A bowl of the hot and creamy soup is perfect on a cold winter day.Michelle Wollenburg, Beatrice, Nebraska Ingredients:
1 medium onion, chopped |
1 celery rib, chopped |
1 medium carrot, grated |
1/2 cup butter |
2 tablespoons king arthur unbleached all-purpose flour |
4 cups milk |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup cubed process american cheese (velveeta) or shredded cheddar cheese |
6 large potatoes, peeled, diced and cooked (about 8 cups) |
1 teaspoon seasoned salt |
Directions:
1. 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).
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