Thursday, May 26, 2011



Irish Potato Soup

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

-1. Place potatoes in a stockpot with enough water to cover. Boil until tender, about 10 minutes. Drain and set aside.

-1. 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.

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