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Soups: Saturday Night Potato Soup Recipe

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This recipe for Soups: Saturday Night Potato Soup, by , is from Good Eats, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grandma Fern

Category:
Category:

Ingredients:  
Ingredients:  
russet potatoes
1 yellow onion
2-4 cups milk
salt and pepper
2 T butter (or to taste)

Directions:
Directions:
Peel one medium potato per person (and maybe an extra “for the pot”). Cut the potatoes into one-inch chunks and put in a large saucepan. Add half a thinly-sliced yellow onion. Barely cover with salted water. Cook until potatoes are tender. If there is very much water left at that point, drain. Smash the potatoes. Add 2-4 C of milk, depending on how many potatoes are in the pot and how thick you want the soup to be. Heat through but do not boil. Season with salt and pepper to taste. Add a goodly dollop of butter.

Personal Notes:
Personal Notes:
When Rick, Susan, and Linda were growing up, Saturday was a serious organizing day. Mom prepared food for Sunday; Dad cut the grass. Hair was washed and pin-curled, shoes were polished, and the kids were supervised while they did their Sunday School lessons and learned their “memory verses.” Since she was busy all day with other things, Mom didn’t want to be cooking a big dinner. She would usually have a pot of something on the stove—potato soup or rice cooked in milk (included in the Desserts section with the rice puddings). This is the potato soup recipe, more or less as Grandma remembers it.

 

 

 

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