Description
A favorite soup for my family and friends. Garnish with chives.
Ingredients
- 1 onion, chopped
- ¼ cup margarine
- 5 baking potatoes, peeled and chopped
- 8 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 2 carrots, cut into 1 inch pieces
- 4 stalks celery tops
- 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.
Servings: 8