Cream of Potato Soup I

Celery and carrot flavor the stock of this tasty puréed potato soup made easy with a can of evaporated milk. Serve garnished with chopped chives.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 270 Calories

Ingredients

• 1 teaspoon salt
• 1 (12 fluid ounce) can evaporated milk
• ¼ cup margarine
• 1 onion, chopped
• ½ teaspoon ground white pepper
• 8 cups chicken broth
• 5 baking potatoes, peeled and chopped
• 2 carrots, cut into 1 inch pieces
• 4 stalks celery tops

Recipe Instructions

Step 1

Remove carrots and celery tops and discard. Add evaporated milk and heat through.

Step 2

Sauté onion in butter in a stock pot until yellow and soft. Add chicken stock, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.

Step 3

Purée soup in small batches in a food processor or blender. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.