"Those who forget the pasta are condemned to reheat it."--Unknown

Potato Soup Recipe

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This recipe for Potato Soup, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Fahey
Added: Wednesday, February 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 medium red potatoes (about 2 1/2 lbs.)
2 large white onions
1/4 cup butter
1/4 cup flour
2 tbsp dried parsley
1 tsp dried basil
3 tsp salt
1/2 tsp pepper
6 cup milk (I use 2% milk)
1 lb. bacon (can be eliminated for vegetarians)

Directions:
Directions:
Need two pots.
In 1st pot: dice up potatoes into pot (I leave skin on) and fill pot with water until potatoes are barely covered. Put in 1 tsp salt and boil. Chop up onions and add to boiling mixture. Boil for approx 45 minutes or until potatoes are soft.

In 2nd pot: Melt butter and add flour, parsley, basil, salt, and pepper. This mixture with look like paste. Next add the milk and mix on medium heat until mixture thickens. Make sure you cook it slowly enough to allow mixture to thicken.

Pour mixture from 2nd pot into 1st pot. Break up cooked bacon and add to the soup. Let it stand for about 1/2 hour.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a great starter soup. You can add various other vegetables (carrots, celery, etc). I've made it for both lunch and dinner - especially when it's cold outside. You could probably even add clams to this to make a clam chowder, although I have not done that yet.

 

 

 

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