Creamy Potato Chowder
|Potatoes||5 Medium, diced|
|Onions||3 Medium, sliced|
|Canned mushroom soup||16 Ounce|
|Milk||1 1⁄2 Pint|
|Grated nutmeg||1 Pinch|
|Made mustard||1 Teaspoon|
|Cooked carrot strips/Few green peas / slices green pepper||1⁄4 Cup (4 tbs)|
Cook the potatoes and onions in a small amount of water until tender, then rub through a sieve.
Add the mushroom soup, butter, milk, salt and pepper to taste, nutmeg and mustard.
If liked, add a few cooked carrot rings, green peas or slices of green pepper.