Potato Soup

From the Rosie’s Riveting Recipes historic cookbook

There’s nothing quite like a bowl of hot soup on a cold winter day, and who doesn’t love potatoes?

This classic dish comes from the Rosie’s Riveting Recipes  cookbook, although many of you may have similar versions in your own family recipe boxes.

Gayle Martin

 

POTATO SOUP

  • 2 cups raw potatoes
  • 2 tablespoons margarine
  • 1 tablespoon chopped onion
  • 1 quart milk
  • 1 1/2 teaspoons salt
  • pepper

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.

 

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