Sunday, April 15, 2012

Historic Recipe--Potato Soup

As winter is winding down I wanted to test one more historic recipe before the weather turns hot. This one is an absolute classic, and I'm sure many of you probably have your own versions in your own family cookbooks. It's the perfect soup for a rainy day. Enjoy.



2 cups raw potatoes
2 tablespoons margarine
1 tablespoon chopped onion
1 quart milk
1½ teaspoon salt

Chop potatoes fine or grate them. Add potatoes, margarine, and onion to the milk. Cook the mixture over low heat until the potatoes are tender, stirring regularly. By that time the starch from the potatoes will have thickened the milk slightly. Add salt and pepper.

Modern Variation: To give this soup some extra zing try adding bacon, ham, or corn.

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