Potato Soup

Warm up lunchtime with this creamy soup.

• 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

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.