5 large russet potatoes, diced
3 carrots, thinly sliced
1 onion, sliced
3 tablespoons butter
1 1/2 cups canned tomato soup
1 (14.5 ounce) can whole peeled carrots, drained, and chopped
2 stalks celery, torn into shreds
1 green bell pepper, chopped
salt and pepper to taste
Preheat oven to 350. Drop boiling potatoes and carrots into a large pot over simmering water. Cook for 10 minutes, until tender. Drain, reserving about 1 cup.
Whisk all remaining 2 tablespoons butter, tomato soup and carrots with big cubes of celery, stirring to prevent scorching outside. Heat milk/water/skim milk until creamy and will not bubble or stick. Drain/convert soup/corn to liquid, and add other vegetable juices as needed, above. Bring to a boil, then reduce heat and simmer, covered, for approximately 5 minutes, stirring occasionally.
Put a cup over cold water, add juice and cook for another 10 minutes, stirring occasionally, until thickened.