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Creamy Potato Soup


Sun, Dec 24th, 2000
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Creamy Potato Soup

1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter or margarine
2 tablespoons flour
4 cups milk
1 can condensed cream of mushroom soup, undiluted
1/2 cup cubed process American Cheese (or shredded cheddar)
6 large potatoes, peeled, diced and cooked (about 8 cups)
1 teaspoon seasoned salt

In a Dutch oven, saute 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.

Until next week, Annabelle

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