Cream of Potato Soup

Name: Cream of Potato Soup
Total time: 60
Yield: 8
Ingredients: 1 onion, chopped; 0.25 cup margarine; 8 cups chicken broth; 5 baking potatoes, peeled and chopped; 4 stalks celery tops; 2 carrots, cut into 1 inch pieces; 1 teaspoon salt; 0.5 teaspoon ground white pepper; 1 (12 fluid ounce) can evaporated milk

Recipe by Karen Wood from allrecipes.com

Dinner 60 Mins.

Ingredients

8 servings

•

1 onion, chopped
•

0.25 cup margarine
•

8 cups chicken broth
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5 baking potatoes, peeled and chopped
•

4 stalks celery tops

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2 carrots, cut into 1 inch pieces
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1 teaspoon salt
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0.5 teaspoon ground white pepper
•

1 (12 fluid ounce) can evaporated milk

Instructions

Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
Remove carrots and celery tops and discard. Add evaporated milk and heat through.
Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.