Ingredients
- 3 tablespoons butter
- 1 teaspoon caraway seeds
- 1 cup onion, diced
- 1 cup celery, diced
- 1 teaspoon chicken bouillon
- 1/8 teaspoon freshly ground pepper
- 4 cups chicken broth
- 12 ounces evaporated milk (1 can)
- Potatoes
- 2 pounds red potatoes
- 6 cups water, boiling
- 1 teaspoon salt
How to Make
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Step 1: Cook potatoes in heavily salted boiling water until almost done.
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Step 2: Meanwhile, heat butter in stock pot.
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Step 3: Add caraway seeds and cook until fragrant.
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Step 4: Add onions and celery and cook until translucent.
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Step 5: Add broth bouillon and seasoning and simmer 10 minutes.
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Step 6: Drain potatoes, peel and dice them.
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Step 7: Add to soup and simmer for 20 minutes.
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Step 8: Add the milk and rinse can with water.
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Step 9: Simmer 10 minutes more, mashing potatoes lightly to thicken soup.
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Step 10: Season to taste.
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Step 11: Add more caraway if needed.
We hope you enjoy this recipe!
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