-Potato Soup
Back when Dave went away to college,
his sweet mom fixed him a little box with index cards of basic recipes.
I still have this little brown box. It is adorable!
She put little comments like "yum yum", or "you'll like this" and "this would be good served with ..."
With the cold weather we've been having, I've craved soups.
I fixed Potato Soup one night, I was pretty proud, it was "Baked Potato Soup" from Trisha Yearwood's cookbook.
Dave told me that it was good but "this is not like mom used to make."
Well, I got that little brown box out and found her recipe for Potato Soup.
Yum, Yum!!!
Basic Potato Soup
- 4 Potatoes, washed, peeled, and cut into small chunks
- 1/2 Cup Evaporated Milk
- 1/4 Stick of butter
- 2 Tablespoons flour
- 1 Tablespoon Onion Powder
- Salt/ Pepper
- Water
- Optional Topping: Shredded Cheddar Cheese (fresh shredded from the block, if possible)
- Optional Topping: 1 pound of cooked bacon (cooked extra crispy and chopped up into small pieces)
Directions
-Wash and peel potatoes. Cut into small chunks. Place in large saucepan and cover with just enough water so that all of the potatoes are covered.
-Add salt, pepper, onion powder to taste.
-Bring potatoes to a boil. Reduce heat to medium, boil slowly for about 30 minutes, stirring occasionally. Be sure not to let stick to the pan.
-Stir together 1/2 cup evaporated milk and 2 tablespoons flour. Pour this mixture into potatoes. Add butter to potatoes also.
-Cook 5 more minutes.
-If needed, you can add a little more of the evaporated milk.
-Serve with cheddar cheese and bacon.
-Yum, Yum!
