Hot Dog Soup

The Record’s “Recipe of the Week”:
Hot Dog Soup by Anna Randleman

1 cup chopped onion
2 cups chopped celery
4-6 potatoes
Water
1 pkg. little smokies
1 can evaporated milk
1 can Rotel tomatoes
2 cans cream of mushroom soup
1/2 stick of butter
1/2 jar of Cheez Whiz

Combine the onion, celery, and potatoes in a saucepan with enough water to cover them. Boil until the potatoes are tender & cooked through. Pour off most of the water, leaving a little bit. Pour this mixture into a crock pot & add the little smokies, evaporated milk, Rotel tomatoes, cream of mushroom soup, butter, and Cheez Whiz. Cook on high 4-5 hours or on low 6-8 hours, scooping a little off the top if it bubbles too much while cooking.