Potato Soup
  • 8 medium potatoes, cubed
  • 1 large yellow onion, diced
  • 2 large carrots, shredded
  • 2 stalks celery, diced
  • 1 stick butter
  • 2 cans Campbell's Cream of Potato Soup
  • milk
  • salt/pepper to taste
  • cheddar cheese, shredded
  1. In a large pot, add potatoes and enough water to cover; boil til done. Meanwhile sautee onion, carrots, and celery in butter. Drain potatoes and return to pot. Add sautéed veggies, soups, and enough milk to desired consistency. Season with salt and pepper to taste. To serve, top with cheddar cheese. Great with Mexican cornbread!
Great with Mexican cornbread!