Cream of Potato Soup

Step 1
Saut? onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.

Step 2
Remove carrots and celery tops and discard. Add evaporated milk and heat through.

Step 3
Pur?e soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.