Hoosier Potato Soup
photo by 2Bleu
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
directions
- Start water boiling in a large pot (Med. high heat). Peel potatoes and score 1/4" deep on 4 sides with knife. Use peeler to "square the potato" letting the thin 1/4" slices go into the water in the pot. Then slice the remaining potatoes into 1/4" thick slices and put into pot.
- Add: sliced onion, butter, water, salt and pepper to just cover the potatoes.
- Bring to a low boil, uncovered, and reduce heat to a medium simmer. Add milk, DO NOT scorch the milk! Stir occasionally to keep the butter well mixed into the milk.
- Hard boil the eggs, peel and set aside.
- Simmer 20-30 minutes or until potatoes are done and have rounded edges. The thin slices from the peeler will provide the thickness for the soup at this time. Taste and adjust seasoning.
- Just before serving-slice or chop the eggs and add into soup. If you want thicker soup-drain cans of potatoes and add to pot, heat 2-3 minutes and serve.
- SUNDAY SUPPER variations; add veggies, diced ham/bacon bits, spices for more flavor. To serve 50 to 75 servings, multiple ingredients times 5. Recipe #281741.
- Beverage Pairing; Moscato Wine (cheap).
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RECIPE SUBMITTED BY
MadCity Dale
Madison, Wisconsin
Having spent the last 40 years selling recreational equipment in Southern Wisconsin, I have closed my business and finally have time to cook. I never sold anything that anyone ever "had to have". SO NOW I'M LEARNING HOW TO PREPARE THINGS, FOLKS HAVE-TO-HAVE! Been great fun and love to expermint. My wife says I cook weirdsville. But, someone likes my cooking, and that's what is important to me!