Here's my mom's 1943 cookbook recipe for Cream of Potato Soup, adapted for 2010.
Cream of Potato
5 c thinly sliced potatoes (I used red and left the skins on)
1 medium onion, sliced
2 t. salt (really use to taste)
3 T. butter
1 2/3 c. evaporated milk
1 c. water (or to taste)
1 T. finely chopped parsley*
Put potatoes and onion into large saucepan and barely cover with cold water. Add salt, cover tightly, and bring to boil; reduce heat and simmer for 10 minutes, or until potatoes are perfectly tender. Mash potatoes** in their liquid. Add butter and evaporated milk, and enough water to give the desired thickness. Reheat to scalding, remove from heat, add chopped parsley. Serve immediately. 5 serviings.
* We didn't have any parsley so I used a pinch of mixed herbs and then 2 pinches of rosemary.
** I did not mash to the point of what mashed potatoes are like but just smooshed them. That left them still in water so I did not add water. Before serving I added a sprinkle of crumbled bacon. I think it would be great with a touch of blue cheese on it. Or add your favorite toppings and croutons!
How is this Paws to Love related? Aw, come on - when did you ever know a dog who didn't hang out optimistically in a kitchen when given the chance? The smells, the possibility of droppings - what greater joy can they have when they are asked to be in a passive state?
2 comments:
bthank you for sharing and writing it in such a clear way that dimwitted cooks like me could undersand it. ! hope to make it this weekend! :O)
You might add some garlic.
I use baked potatoes
Saute onion and garlic in olive oil.
Add thickener (flour),season with basil, pepper,salt. Add chicken broth. Bring to a boil. Add diced potatoes, half & half cream and hot pepper sauce. Heat and eat. Oyster crackers are a good side. Grapes & cheese also. Or even a mashed potato roll with honey.
A glass of box wine and you're all set.
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