CREAM of POTATO SOUP 1

CREAM of POTATO SOUP l


1 onion, chopped
¼ cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 tsp. salt
½ tsp. ground white pepper
2 carrots cut into 1-inch pieces
4 stalks celery tops
1 (12-oz.) can evaporate


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

2. Remove celery and carrot tops and discard. Add evaporated milk and heat through.

3. Using a food processor or blender, puree soup in small batches. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not served immediately.

Yield: 8 servings.