Creamy Tuna-Potato Soup
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Soups, Stews, Chowders Recipes | Fish and Seafood Recipes
Yield: 6 to 8 servings
Even our doubting tester discovered that this simple recipe produced great results. A terrific emergency supper on a night when you're snowbound or you've just run out of time to get to the store. And since the leftover soup is quite thick, it's great served over toast points for a quick lunch.
- 1 tablespoon margarine or butter
- 1/4 cup chopped scallions, diced onions, or snipped chives
- 2-1/2 cups grated raw potatoes or frozen hash browns
- 3 cups chicken stock or broth
- 1 can (13 ounces) evaporated milk
- 2 cans (6 ounces each) tuna, drained
- 1 teaspoon dried dillweed
- 1/2 teaspoon fresh-ground pepper
- salt to taste
Melt the butter in a large saucepan. Add the scallions and saute until limp, about 3 minutes. Add the potatoes and broth. Bring to a boil and cook until the potatoes are tender, about 5 minutes. Stir in the remaining ingredients and heat through. Serve hot.
