Cream of Potato Soup
Celery and carrot flavor the stock of this tasty pured potato soup made easy with a can of evaporated milk. Serve garnished with chopped chives.
Saut 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.
Pure 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.