8 potatoes, peeled and cubed
1 teaspoon salt
2 tablespoons butter
2 stalks celery, diced
2 carrots, shredded
1 large onion, diced
2 (10.75 ounce) cans condensed cream of potato soup
1 cup milk


Place potatoes and salt in a large saucepan with water to cover. Bring to a boil, then reduce heat and simmer until just tender, 15 minutes. Drain and set aside.

In a medium skillet, melt butter over medium heat. Cook celery, carrots and onion in butter until onion is translucent.

Combine potatoes, vegetable mixture, cream of potato soup and milk in a large pot over low heat. Simmer 15 minutes, adjusting milk to desired thickness. Serve.