My Creamy Potato Soup

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• 2 medium onions, chopped
• 2 celery ribs, chopped
• 2 medium carrots, grated
• 1 cup butter
• 4 tablespoons all-purpose flour
• 8 cups milk
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
• 1 cup process american cheese, cubed (velveeta)
• 32 ounces frozen hash browns, southern style (cubed)
• 3 teaspoons seasoning salt
• 2 lbs cocktail franks, cut in half (little smokies)

Recipe

• 1 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 little smokies, soup, cheese, potatoes and seasoned salt; mix well. cook and stir gently so as not to completely break up all the potatoes until cheese is melted and soup is heated through.
• 2 can also use 8 cups of cooked, peeled, and diced potatoes - about six large potatoes.
• 3 serving size is about 1 cup.