Peel and slice an electric roaster full of potatoes.
Heat on cook-top before adding to the spuds:
5 cans of potato soup
5 cans cream of mushroom soup
1 pt. cream
1 can Cheddar cheese soup
1 lg. onion, chopped fine
1/3 gal. milk
Salt & pepper, to taste
Stir into the potatoes and cook for 4 hours at 325°, or until tender. Serves 100 people.
Mary Lou Thompson