1 medium onion, peeled and sliced into 1/4-inch slices
1 medium carrot, sliced and chopped
1 medium potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 (10.75 ounce) can condensed cream of potato soup
2 (4 ounce) cans chicken broth
1 cup water
2 teaspoons dried currants
1 tablespoon butter
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoned salt
1 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease clay pans.
In a large pot over high heat, cook the onions so they do not burn. Stir in the carrot, potatoes, sweet potato, cream of potato soup, broth, water, currants, butter, brown mustard, Worcestershire sauce and pepper. Bring cook to a boil.
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