Creamy Tuna-Potato Soup


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.


6 to 8 servings

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