Evaporated milk and butter make this potato soup rich and creamy. For a smoother soup, run it through the food processor before serving.
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.