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Potato Soup

Warm up lunchtime with this creamy soup.

What You’ll Need
  • 2–3 large russet potatoes
  • ½ medium yellow onion
  • 3–4 scallions
  • 2 stalks celery
  • 3 cups chicken stock or broth (or enough to cover the vegetables)
  • 1 12-ounce can evaporated milk
  • Salt and pepper
What to Do
  1. Before you begin: wash, peel, and quarter the potatoes. Peel the onion. Wash the scallions and celery.
  2. Cut the potatoes, onions, celery, and scallions into small pieces.


  3. Put all the vegetables into a pot. Cover them with the chicken stock.


  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.


Art by: Mitch Mortimer

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