• 1 stick margarine
  • 1/2 cup chopped onion
  • 1 cup grated carrots
  • 5 or 6 diced potatoes
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 8 oz. Velveeta cheese


Melt margine in heavy pan and sauted onion and carrot till tender. Add potatoes and enough water to just cover them. Cook until potatoes are tender. Salt and pepper to taste. Don’t add much salt because the soups have salt also. Add both cans of soup and bring to a slow boil. Reduce heat and add Velveeta. Stir until cheese is melted. I serve with any kind of good rolls and sometimes a salad.