"Hunger is the best sauce in the world."--Cervantes

Laurel Van Orman Potato Soup Recipe

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This recipe for Laurel Van Orman Potato Soup, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mona Bunting
Added: Thursday, September 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large potatoes (enough to make 4 C.)
1 large onion (enough to make 1 C.)
1 tsp. salt
pepper to taste
4 C. water
1 can evaporated milk
1 cube butter or margarine
celery (enough to make 1/2 C.)
carrot (enough to make 1/2 C.)

Directions:
Directions:
Peel potatoes and onions and cut into chunks and boil in water with seasonings until tender. Put in blender until well blended. Add butter and evaporated milk, and return to stove on medium heat. Peel & cup up carrots and celery in small pieces and boil in small amount of water in another pan until tender. Mash. Add to potato mixture and stir well.

Personal Notes:
Personal Notes:
Note: The reason for two separate cooking pans is that if all cooked together then blended makes an ugly gray color. This is more a method than a recipe. You can experiment and let experience make this recipe yours. I like to peel the backs of celery to eliminate strings and cut into fine pieces and grate the carrots to eliminate mashing. I've even tried other vegetables.

 

 

 

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