Creamy Potato Soup

Ingredients:

10 small-medium potatoes, peeled and chopped

3 carrots, peeled and chopped

1 onion, chopped

butter

milk

1 can cream of chicken soup

salt and pepper, to taste

Directions:

1. Place potatoes, carrots and onion in a large pot. Cover with water. Add a tablespoon or two of butter to keep it from boiling over. Bring to a boil and cook until the veggies are tender, about 20-30 minutes.
2. Drain. Smash the veggies with the back of a spoon until some of the potatoes smoosh. You don’t want it to all be mashed, but this makes the soup a bit thicker.
3. Stir cream of chicken soup with 2 cups of milk. Add to the veggies in the pot. Fill the pot with milk, until the veggies are covered. Add salt and pepper to taste. Heat thoroughly over medium-low heat.