Potato Soup - cooking recipe

Ingredients

8 to 10 lb. potatoes, peeled and diced
2 Tbsp. margarine
2 Tbsp. grated carrots
2 Tbsp. finely minced onions
1 1/2 tsp. salt
1/2 tsp. pepper
1 can cream of celery soup or 1/2 tsp. celery salt

Preparation

Cook potatoes in enough water to amply cover potatoes.
Saute the carrots and onions in margarine.
Stir in salt, pepper and soup.
Add sauce mixture to cooked potatoes.
Use cooking liquid; do not pour off. When potatoes are cooked (approximately 20 minutes), mash 2 to 3 cups of diced potatoes and blend with diced potatoes.
More water may need to be added to give desired thickness.