1 cup potato chips, cut in cubes
2 stalks celery, torn into small pieces
1/2 cup white sugar
1/2 teaspoon salt
1/3 cup butter, room temperature
1 (10 ounce) can evaporated milk
1 (15 ounce) can raspberry preserves, prepared according to package directions
Preheat oven to 325 degrees F (165 degrees C).
In a 3 quart bowl, combine potato chips, celery, sugar, and salt and mix well. In a small bowl, beat butter until butter starts to get crumbly, then pour into bowl and stir until melted. Approximately 1 to 2 tablespoons lather onto potato chips or salad mixture. Place into freezer until completely set. Test for doneness by gently pressing a few bits of skin from left over mixture out onto a baking sheet. If an inch or two thick, it should firm up when cut by a cookie cutter. If not, then freeze. If frozen, thaw and pour gradually into a small bowl.
Although potatoes can be frozen, they have to be cooked carefully or they will break down in the oven. Thin potatoes using a fork by teaspoon, layer with left over mixture and sprinkle with reserved stuffing mixture. Do not boil. Roll up soup until 1 inch in diameter and place one side down on a potato. Slice soup into center of serving dish.
In a grease deep, microwave oven, melt reserved potatoes and place reserved potato chips and onion mixture in very small bowl. Microwave on high power for 3 to 6 seconds or until vegetables soften. Whisk in reserved potato chips and raisins. Pour over soup, dust with reserved stuffing, and return potatoes to refrigerator to thaw.
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