Ingredients:
1 (10 1/2 ounce) cans cream of chicken soup
1 (10 1/2 ounce) cans cream of celery soup
6 medium potatoes
2 small onions, chopped
6 stalks celery
4 medium carrots
8 cups water
4 tablespoons butter
2 cups milk
6 bouillon cubes
potato flakes
Directions:
Cook potatoes, onions, celery, and carrots in water until tender.
Meanwhile, in other pan, put in milk, butter, cream of chicken, cream of celery, and bullion cubes on low heat.
When potatoes and the vegetables are tender, pour in the milk, butter, the cream of chicken and cream of celery, with the bullion cubes into the pan with the potatoes.
Put on medium heat and stir in potato flakes occasionally.
Enjoy!
Servings: 7-11
Time preparation: 15 min.
Time total: 135 min.