Ingredients:
6 -8 medium potatoes, peeled and cubed
1 large carrots, peeled and shredded
1 medium onions, chopped
1 (10 ounce) cans chicken broth
1 (10 ounce) cans cream of mushroom soup
salt
garlic powder
black pepper
onion salt or celery salt
parsley
1 cup shredded cheddar cheese (optional)
1 cup cubed ham (optional)
1/2 cup cooked bacon bits (optional)
1 1/2 cups cooked chopped broccoli (optional)
Directions:
In a large dutch oven or saucepan put potatoes, carrot and onions.
Sprinkle with salt.
Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender.
Add the can of chicken broth and mash with potato masher until thick but slightly chunky.
Stir in mushroom soup, and season to taste with spices.
Add any optional ingredients, and warm through.
Serve hot with salad and bread for a nice winter lunch.
Servings: 4
Time preparation: 15 min.
Time total: 60 min.