1 c. Celery, diced
1/2 c. Water
6 med. Potatoes, cubed
2 c. Water
1 med. Onion, chopped
4 tsp. M-K Seasoned Salt
1/4 tsp. M-K Granulated Black Pepper
3 c. Milk
1 c. cheese, grated

Cook celery in water until tender. Add potatoes, 2 c. water, onion, M-K Seasoned Salt and M-K Granulated Black Pepper and cook until potatoes are soft. Partially mash potatoes to eliminate any definite cubes. Add milk and heat through. Melt cheese on potato soup before serving. Makes about 1-1/2 quarts.

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