There’s a snowstorm coming! Well, at least for us, and it’s pretty bad timing. We just don’t know if we’re going to find time to make it to the grocery store for the traditional last-minute raiding of the bread aisle. Instead, we’re rummaging through our pantries and looking around the kitchen to make sure we don’t end up eating the cat. (Just kidding, Fluffy!) Of course, we’re thinking about soup, because everyone knows you can just cut up a bunch of stuff and throw it in boiling water for a delicious meal. That theory actually comes into rich, filling practice with this potato soup recipe from Alice Brantley Yeager in The Backwoods Home Cooking Cookbook–available on, um, CD-ROM.
This delicious potato soup uses diced potatoes to satisfy those who are looking for a rich and filling meal. It is also a simple soup that the whole family will love; kids will really appreciate the colorful garnishes on top of the soup. We’re planning to serve this up with warm cheese biscuits or breadsticks, and it also makes a terrific side dish for many meals–including fried chicken or roast beef sandwiches. Yeah, we’ll see if we have any of that stuff around here. [photo via flickr]
4 cups peeled and diced Irish potatoes
1 medium onion, chopped coarsely
3 tablespoons of flour
1 tablespoon of butter or margarine
1 quart of whole milk
1 egg, beaten
Salt and pepper
Green onions, parsley, and grated carrots to garnish
1) Boil potatoes and onion in just enough water to cover. When tender, add milk, salt, and pepper and reheat.
2) 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.
3) Let simmer for a few minutes to thicken. Stir often to keep from sticking. (I like to transfer this soup to a double boiler when it begins to simmer, as there’s less chance of sticking.)
4) Garnish bowls of soup with chopped green onions, parsley, or grated carrots for a touch of color.