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Potato Soup

2-3 large russet potatoes
1/2 medium yellow onion
3-4 scallions
2 stalks celery
3 cups chicken stock or broth (or enough to cover the vegetables)
12-oz can of evaporated milk
salt and pepper

Before you begin: Wash, peel, and quarter the potatoes. Peel the onion. Wash the scallions and celery.

1. Cut the potatoes, onions, celery and scallions into small pieces.
2. Put all the vegetables into a pot. Cover them with the chicken stock.
3. Adult: Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender (about 20 minutes)
4. When the vegetables are tender, stir in the evaporated milk.
5. Adult: Simmer for 5 more minutes.
6. Taste the soup. Add salt and pepper as needed.

Highlights High Five magazine, February 2016 (p. 32)
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Header photo by
Gillian Gunson