Cream of Potato Soup
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Cream of Potato Soup

1. Onion, chopped - 1
2. Margarine - ¼ cup
3. Chicken broth - 8 cups
4. Baking potatoes, peeled and chopped - 5
5. Celery tops - 4 stalks
6. Carrots, cut into 1 inch pieces - 2
7. Salt - 1 teaspoon
8. Ground white pepper - ½ teaspoon
9. Evaporated milk - 1 (12 fluid ounce) can

How to cook deliciously - Cream of Potato Soup

1. Stage

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.

2. Stage

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

3. Stage

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.