2 cans mushroom soup
2 c. water
4 c. milk
2 c. instant potatoes
4 med. potatoes (diced) 5 potatoes for a hardy mix
1 med. onion, finely chopped
1/2 lb. ground sausage or turkey (browned)
1/2 tsp. celery salt
1/2 tsp. seasoned salt
1 tbsp. parsley flakes
Black pepper to taste

In 5 quart or larger saucepan, put soup, water and milk. Turn on low to medium heat and keep stirring to keep from scorching. Add instant potatoes and stir well. You can add more instant potatoes if you want it thicker.

Add potatoes, onion, sausage or turkey and seasonings. Continue cooking until potatoes are done. Seasonings can be adjusted to taste. Makes approximately 4 quart.