4 - 5 potatoes, peeled and cut up
1/2 med. onion, peeled and diced
2 cans cream of mushroom soup
2 soup cans of water
dab of butter
salt and pepper, to taste

Peel and cut up potatoes into small pieces. Peel and cut up 1/2 onion (or more, if desired). Place 2 cans of soup and 2 soup cans of water in sauce pan over low-medium heat. Add veggies and butter, season to taste. Put lid on pan and cook until potatoes are tender (30 to 40 minutes). Stir to prevent sticking.