Quick & Easy Creamy Potato Soup

Creamy Potato Soup Recipe


1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, grated
1/2 cup butter
2 tablespoons all-purpose flour
4 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup cubed process American cheese (Velveeta) or shredded cheddar cheese
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.

Recipe shared from: http://www.tasteofhome.com/recipes/Creamy-Potato-Soup-2