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The Cook Stove / Soups
Creamy Potato Soup
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
½ cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10 ¾ oz.) condensed cream of mushroom soup, undiluted
½ cup shredded cheddar cheese
6 large potatoes, peeled, diced and cooked
1 teaspoon seasoned salt
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In a Dutch oven, sauté 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.
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