My Creamy Potato Soup
Ready In: 11 mins
Serves: 24
Yields: 6 quarts
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 3/4ounce) 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)
Directions
- 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.
- Can also use 8 cups of cooked, peeled, and diced potatoes - about six large potatoes.
- Serving size is about 1 cup.
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