Velvety Potato Soup

Sauté the onion in melted margarine within a large stockpot until it reaches a golden hue and becomes tender. Next, pour in the chicken broth, followed by the addition of diced potatoes, celery leaves, and sliced carrots. Sprinkle a pinch of salt and pepper to taste.

Bring the mixture to a rolling boil, then gradually decrease the heat to allow the vegetables to become tender enough to be pierced easily with a fork.

Remove the carrots and celery leaves from the pot, discarding them as you go. Then, stir in a generous helping of evaporated milk and gently warm it through.

Divide the soup into smaller portions using a food processor or blender, pureeing each batch separately.

Return the soup to the stockpot and maintain it over low heat, keeping a close eye on it until you're ready to serve. Be sure to monitor its temperature closely, as high heat can cause it to scorch if not served immediately.