Cream of Potato Soup I

15 Reviews

“A favorite soup for my family and friends. Garnish with chives.” - by Karen Wood

Ingredients

1 onion, chopped
1/4 cup margarine
5 baking potatoes, peeled and chopped
8 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground white pepper
2 carrots, cut into 1 inch pieces
4 stalks celery tops
1 (12 fluid ounce) can evaporated milk

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Metric US

Original recipe yields 8 servings

Directions

In a stock pot, saute 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.
Remove carrots and celery tops and discard. Add evaporated milk and heat through.
Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

Nutrition

Amount Per Serving (8 total)

Calories
270 cal
13%

Fat
10.8 g
17%

Carbs
32.4 g
10%

Based on a 2,000 calorie diet

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Reviews (15)

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Debbie

Feb. 18, 2003

"When this was made, I substituted cream of celery soup for the celery tops, and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good...." See more"

LOCHER

Dec. 30, 2002

"This is great to freeze and eat it on a rainy day...." See more"

HEXTHECAT

Oct. 21, 2003

"Nice soup. As was said above, adding a little bit of flour will make creamier. As a novice, I added too much, though, and had to add some water. I wouldn't add more than 1/4 cup of flour to the pur..." See moreee, if that."

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