Preston'S Potato Soup - cooking recipe

Ingredients

1/2 gal. water
1 can evaporated milk
8 to 10 medium potatoes, peeled and cubed
2 medium onions, chopped
4 stalks celery, chopped
1 small carrot, grated
1/2 stick margarine
salt and pepper to taste

Preparation

Bring water to boil.
Add onions, celery, carrots and margarine; cook about 8 minutes.
Add potatoes and cook until tender.
Add can of evaporated milk and extra water (approximately a pint to a quart).
Add salt and pepper to taste.
Instant potatoes may be added for extra thickness.
Makes about 1 gallon. May be refrigerated for 5 to 6 days.