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Potato Soup Recipe

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

Contributor:  
Contributor:  
Karen Miller
Added: Tuesday, April 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes, peel & cut into 1" pieces
1/2 cup onion, chopped very fine
1/2 stick margarine
1 large can evaporated milk
1 can regular milk (fill up the evaporated milk can)
1 t. salt
1/4 t. black pepper
1/4 t. dried parsley

Directions:
Directions:
Peel & cut potatoes into the size of chunk you like. Put them in a large pot & add only enough water to cover the potatoes. Add salt & onion. Boil them til done. If there is a lot of water left, dip out some of it from the top down, but try to keep the potato sludge down there in the bottom of the pot. You don't want to have too much water or your soup will be thin. Add the 1/2 stick of margarine to the hot potatoes & stir. Add the milk, pepper & parsley. It's sometimes hard to judge about salt, so if you think it needs more salt, add a little at a time. If you end up with your soup too thin, you can thicken it with flour, if it's too thick, add more milk or water.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Potato soup is our old standby for soothing a cold, or yucky stomach. If you make this soup for "medicinal purposes", use vegetable broth instead of the evaporated milk. I love to make this soup even if I'm not sick.....definitely a comfort food. We like to add a sprinkle of grated cheddar cheese on top too. The best compliment is saltine crackers of course.

 

 

 

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