Ingredients
1 medium onion, chopped1 celery rib, chopped1 medium carrot, grated1/2 cup butter2 tablespoons all-purpose flour4 cups milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup Velveeta, cubed, or cheddar cheese, shredded6 large potatoes, peeled, diced and cooked (about 8 cups)1 teaspoon seasoned salt
Preparation
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.
