Saturday, January 15, 2011

Potato Soup

1 med. onion, chopped
1 celery rib, chopped
1 carrot, grated
1/4 cup butter
1/4 cup flour
4 cups milk
1 can cheddar cheese soup
1 can kernel or creamed corn
bits of ham for flavor
8 cups potatoes, diced, cooked
1 tsp seasoned salt

Saute’ onion, celery, carrot, and ham in butter.  Stir in flour, add milk gradually.  Cook until thickened.  Add cheese soup, corn and cooked potatoes. Simmer on very low heat. Turn off, let set for 10 minutes. Serve.

If you want to thicken soup use 1 cup of leftover mashed potatoes! Yummy!