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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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A real crowd pleaser! Great served with Mexican cornbread! Add 2 cups cubed processed cheese, if you like. Top with bacon, cheddar, ham or green onions. Ingredients:
8 potatoes, peeled and cubed |
1 teaspoon salt |
2 tablespoons butter |
2 stalks celery, diced |
2 carrots, shredded |
1 large onion, diced |
2 (10.75 ounce) cans condensed cream of potato soup |
1 cup milk |
Directions:
1. Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.
2. In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
3. Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.
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