My Creamy Potato Soup

• 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 3/4 ounce) 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)

1. In a Dutch oven, saute onion, celery and carrot in butter until tender.
2. Stir in flour until blended.
3. Gradually add milk.
4. Bring to a boil; cook and stir for 2 minutes or until thickened.
5. Add little smokies, soup, cheese, potatoes and seasoned salt; mix well.
6. Cook and stir gently so as not to completely break up all the potatoes until cheese is melted and soup is heated through.
7. Can also use 8 cups of cooked, peeled, and diced potatoes - about six large potatoes.
8. Serving size is about 1 cup.

onions, celery, carrots, butter, allpurpose, milk, condensed cream, american cheese, southern style, salt, cocktail franks

Taken from www.food.com/recipe/my-creamy-potato-soup-407029 (may not work)