Potato Soup

By: Melanie King

1 med. onion, chopped
1 celery stalk, shopped
1 med. carrot, grated
½ c. butter or margarine
2 T. flour
4 c. milk
1 can cream of mushroom soup
½ c. cheese, grated
6 lg. potatoes; peeled, diced and cooked (about 8 c.)
1 t. season salt


Directions:
Sauté the onions, celery and carrots in the butter until they are tender. Stir in the flour until it’s blended. Gradually add the milk. Bring it all to a boil, cook and stir it for 2 minutes or until it’s thickened. Add soup, cheese, potatoes, and season salt. Mix it well. Cook and stir it until the cheese is melted and the soup is heated through.

Note:
Can also be made in a Dutch oven.

Servings:
Makes 10 - 12