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.
Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
220 Calories
Recipe Instructions
Step 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.
Step 2
In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.
Step 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.
Ingredients
1 cup milk
1 teaspoon salt
2 tablespoons butter
2 carrots, shredded
1 large onion, diced
2 stalks celery, diced
2 (10.75 ounce) cans condensed cream of potato soup
