Evaporated milk and butter
make this potato soup rich and creamy. For a smoother soup, run
it through the food processor before serving.
Irish
Potato Soup
6 potatoes, peeled and
cubed
1 tablespoon vegetable oil
1/2 cup diced celery
1/2 cup diced peeled onion
1 1/2 cups canned evaporated milk
1/2 cup butter or margarine
1 teaspoon salt
1/4 teaspoon ground black pepper
- Place potatoes in a stockpot with enough
water to cover. Boil until tender, about 10 minutes. Drain and
set aside.
- In a large saucepan, heat oil over medium
heat. Add celery and onion and cook until translucent, about
5 minutes. Add potatoes. Stir in evaporated milk, butter, salt
and pepper. Heat until just below boiling. Serve immediately.
Makes 5 servings.
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