5 to 6 med. to lg. potatoes
Water, enough to cover & boil potatoes
1 c. celery
1/4 stick of butter
1 can cream of mushroom soup
2 cans cream of chicken soup
1 can Niblet corn
1 can evaporated milk
Salt & pepper to taste

1. Peel and boil potatoes in water.

2. Drain and cube potatoes. Save potato water.

3. Saute celery in butter until tender.

4. Return potatoes to large pot.

5. Add 2 cans chicken soup, 1 can cream of mushroom soup, Niblet corn, celery, 2 cups potato water, salt and pepper, and 1 can evaporated milk. Mix thoroughly. DO NOT BOIL.