Creamy Potato Soup 2

1/2 cup onions, finely chopped

1/4 cup celery, chopped

1/4 cup bell pepper, chopped

2 tbsp. butter, melted

2 cans cream of potato soup

1-12-oz can evaporated milk

1-1/2 cup water

One 10-oz. bag frozen green beans

Salt and pepper to taste

Crushed thyme to taste

Saute onions, celery and bell pepper in melted butter until onions are clear. Add cream of potato soup and evaporated milk. Stir until thoroughly blended. Add water and stir. Add green beans and seasonings. Stir. Cook covered over medium low heat for approximately 45 minutes or until green beans are tender. Adjust seasonings to taste.

Serves 6-8

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Cajun Country -- New Iberia, Louisiana