Creamy Potato Soup - cooking recipe

Ingredients

1 medium onion
1 celery rib, chopped
1 medium carrot, grated
1/2 c. butter
2 Tbsp. all-purpose flour
4 c. milk
1 (10 3/4 oz.) can cream of mushroom soup (undiluted)
1/2 c. cubed process American cheese or shredded Cheddar cheese
6 large potatoes, peeled, diced and cooked (about 8 c.)
1 tsp. seasoned salt
1/4 c. sugar
1/2 c. cider vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. paprika
2 (14.5 oz.) cans French-style green beans, drained
2 (15.5 oz.) cans black-eyes peas, drained
2 (15.4 oz.) cans small green peas, drained
2 (4 oz.) jars diced pimentos, drained
1 bunch green onions, sliced (about 1 c.)
1 (16 oz.) pkg. frozen Shoepeg corn, thawed
1 green bell pepper, diced
1 c. diced celery

Preparation

Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Remove from heat and let stand 30 minutes to cool.