There’s nothing quite like a bowl of hot soup on a cold winter night. This classic dish comes from Rosie’s Riveting Recipes, and I’m sure many of you may have your own versions in your own family cookbooks. It’s the perfect soup for a cold winter day. Enjoy.
- 2 cups raw potatoes
- 2 tablespoons margarine
- 1 tablespoon chopped onion
- 1 quart milk
- 1½ teaspoons 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. Butter or olive oil may be used instead of margarine.
The other day someone gave me a big bag of red potatoes, so I did a little experimenting with my basic potato soup recipe, and came up with something amazing. This dish is economical, easy to prepare, and delicious.
TWICE BAKED RED POTATO SOUP
- 4 to 6 medium to large red potatoes
- 1/2 medium sized onion, chopped
- 2 tablespoons butter
- 1 teaspoon minced garlic
- 1 quart milk
- 2 to 3 slices cooked bacon
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
Peel potatoes and slice into small cubes. Set aside. Drop butter into a small stock pot and melt over medium heat. Add onion and garlic and saute for about 5 minutes. Add milk and potatoes. Break bacon into small pieces and drop into soup. Add seasonings and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until potatoes are cooked. Add cheeses, stir and simmer until melted.