Soups:
Creamy Potato Soup
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12 large potatoes
2 ribs celery, chopped fine
2 large carrots, chopped fine
1 large onion, chopped
Enough water to cover
1 stick (1/2 cup) butter or margarine
1 can evaportated milk
1 can (15 ounces) cream of chicken soup
1 can (15 ounces) cream of mushroom soup
Salt and pepper
Celery salt
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Cook potatoes, celery, carrots and onion in water until tender. Then add butter or margarine, milk, soups, salt, pepper and celery salt to taste.
Nancy Wilson
Milan
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