"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potato Soup Recipe

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

Contributor:  
Contributor:  
Jay Carson
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients
1 large onion, chopped
2 cloves garlic, pressed
6 tablespoons butter
3 1/2 pounds Russet potatoes, chopped
1 teaspoon salt
5 teaspoons Mrs. Dash
1 can evaporated milk
6 hard-boiled eggs, chopped
Shredded cheddar cheese, for topping
Soup crackers, for topping

Directions:
Directions:
Preparation - Sauté the onion, potatoes and garlic in the butter in a soup pot, then add the potatoes, salt and pepper. Fill the soup pot with enough water to cover the potatoes.

Boil the potatoes for 20-25 minutes, or until the potatoes are soft. Add the milk and eggs and cook for 5 minutes. Serve the potato soup topped with cheddar cheese and crackers.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
10
Personal Notes:
Personal Notes:
If anyone knows how to make mom's potato soup I would love that recipe.

 

 

 

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