Mashed Potato Soup Recipe

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). If you don't have time to make mashed potatoes from scratch, make instant mashed potatoes instead.