3 c. diced potatoes
1/2 c. diced celery
1/2 c. diced onion
1/2 c. diced carrots
1 tbsp. flour
1 1/2 c. water
2 chicken bouillon cubes
1/4 tsp. salt
8 oz. container French onion dip

Combine potatoes, celery, onions, carrots, and bouillon cubes in 1 1/2 cups water. Cook until tender. Add one cup milk when done. In a bowl, combine chip dip, flour, and 1 cup milk. Pour about 1/3 of hot potato mixture into chip mixture and stir. Return to pan to heat, but don't boil.