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
  1. 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