«Previous    Next»
Easy Potatoe Soup
4 cups peeled, diced Irish (white) potatoes
1 medium onion, coarsely chopped
3 tablespoons flour
1 tablespoon butter or oleo
1 quart whole milk
1 egg, beaten
Salt and pepper to taste
Boil potatoes and onion in just enough water to cover. When tender, add milk, salt, and pepper, then reheat. In small skillet, brown flour in butter and slowly blend into potato mixture. Add a bit of water to beaten egg and slowly stir into soup. Let simmer a few minutes to thicken. Stir often to keep from sticking. Garnish bowls of soup with chopped green onions, parsley, or grated carrots.
Backwoods Home

  Click here to download page story appeared in.

  Click here to read entire issue

To read the rest of this story, download this issue below or click here to register with your account number.
Order the Issue Containing This Story
2002 - Volume #26, Issue #3