This is my mom's recipe and a family favorite. Along with grilled cheese sandwiches, this chunky soup makes a quick lunch or dinner. - Jo Boring, Silver Lake, Indiana
- 1-1/2 pounds ground beef
- 1 large onion, diced
- 6 medium potatoes, peeled and cubed
- 3 cups water
- 1 cup diced celery
- 4 cups milk
- 2 cups cold mashed potatoes (prepared with milk and butter)
- 1 can (12 ounces) evaporated milk
- Salt and pepper to taste
- In a soup kettle or Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cubed potatoes, water and celery; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Add milk, mashed potatoes, evaporated milk, salt and pepper. Heat through but do not boil. Yield: 16 servings (4 quarts).
Originally published as Mashed Potato Soup in Taste of Home Ground Beef Cookbook 1999, p152
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