Cream of Potato Soup I

Name: Cream of Potato Soup I
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 baking potatoes, peeled and chopped; 2 carrots, cut into 1 inch pieces; 4 stalks celery tops; 2 liters chicken broth; 12 fluid ounces (12 fluid ounce) can evaporated milk; 1 teaspoons ground white pepper; 59 milliliters margarine; 1 onion, chopped; 1 teaspoon salt

Cream of Potato Soup I might be just the soup you are searching for. This recipe makes 8 servings with 243 calories, 7g of protein, and 10g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have baking potatoes, carrots, ground pepper, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet.

Instructions

In a stock pot, saute onion in butter until yellow and soft.

Ingredients you will need

Butter

Onion

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Chicken Stock

White Pepper

Vegetable

Potato

Carrot

Celery

Salt

Remove carrots and celery tops and discard.

Ingredients you will need

Carrot

Celery

Add evaporated milk and heat through.

Ingredients you will need

Evaporated Milk

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.

Ingredients you will need

Stock

Soup