1 medium onion chopped
1 stalk of celery chopped
1 medium carrot, grated
1/2 c. butter or margarine
2 T. flour
4 c. milk
1 can condensed cream of mushroom soup, undiluted
1/2 c. cubed process American cheese or shredded cheddar cheese
4-6 large potatoes, peeled, diced, and cooked
1 t. 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. Yield: 10-12 servings (3 quarts)
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