Viv's Home Cookin'

Ingredients

• 1 medium onion chopped
• 1/4 cup margarine
• 5 medium potatoes chopped in 1
• 8 cups broth chicken
• 1 teaspoon Salt
• 1/2 teaspoon pepper white
• 2 carrots cut into 1
• 4 stalks celery tops
• 12 ounce Milk evaporated

Directions

1. In a stock pot, saute onion in margarine until soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper.
2. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
3. Remove carrots & celery tops and discard. Add evaporated milk and heat through.
4. Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve. Garnish with chives and serve.