Potato Soup - cooking recipe

Ingredients

6 to 8 pounds potatoes (peeled and chopped)
4 c. milk
4 c. water
1 can cream of chicken soup
1 can cream of celery or cream of mushroom soup
1/2 stick butter or margarine
1 tsp. Morton Nature's Seasons (optional)
1/2 c. carrots (chopped)
1/2 c. celery (chopped)
1 onion (chopped)

Preparation

Combine all ingredients.
Bring to a boil, simmer until potatoes are tender (about an hour).
To thicken, mash some of the potatoes and stir.
To thin, add more milk or water.